I made this recipe as a kid about 30 years ago and have been looking for it ever since! I used skim milk and it still came out thick and creamy although I did cook it about 2 hours (although I could have taken it out 15 to 30 minutes earlier...I used a jasmine rice and rinsed it even though the recipe said not too...I ate some of it warm, right out of the oven and then added a touch of cinnamon before chilling it...it doesn't necessarily need the cinnamon but I love cinnamon! I will make this again and again! Creamy, simple, and not too sweet!
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I made this recipe as a kid about 30 years ago and have been looking for it ever since! I used...