Rice Pudding

Wash the rice in several changes of cold water. Put the rice into a large, heavy pan of cold water; bring to the boil, skim and drain. Return the rice to the pan and add just enough milk to cover. Bring to the boil, and simmer, stirring constantly with a wooden spoon. As the rice absorbs the liquid, add more milk, half a cup at a time, until it is used up, as though you were making a risotto. The rice should be thoroughly cooked and should have the consistency of normal rice pudding. When the rice is done, add three- quarters of the sugar and bring to the boil for a final time. Sprinkle each serving with some of the remaining sugar.