Reduce heat and simmer, uncovered for 45 minutes or until rice is tender, stirring occasionally.

During the last 10 minutes of cooking, make sure to keep a close eye, adding extra water, 1/4 cup at a time, if the rice gets too dry.

When the rice is tender, add the sugar and salt.

Simmer for a couple more minutes, or until pudding is desired texture. (Add a little more water for a looser pudding; let cook several more minutes for a drier pudding).

Spoon into individual bowls.

Optional toppings: toasted unsweetened coconut flakes, diced mango, pineapple, banana, or berries.

Serve warm or cold, depending on preference.

You can reduce the cooking time by soaking the rice overnight before cooking. In a medium bowl, cover the rice with cold water and let sit in the refrigerator overnight. Drain and proceed with the recipe, reducing the water to 1 1/2 cups and the cooking time to 30 minutes before adding the sugar and salt.