Old Fashioned Creamy Rice Pudding

"This is almost like my Mom's rice pudding she always made when I was a kid. She used about 2 quarts of milk and what she always referred to as a ""scant"" teacup of rice -- uncooked. That may have been a bit more than a quarter cup. I guess it depends on the size of the teacup you use. About a cup of sugar and vanilla. Anyway, she always used a big yellow pyrex bowl and baked it at even less than 300. The SECRET is to stir and watch it often. You don't want the mixture to heat up too much or it will curdle. PATIENCE!!! Could be 2-3 hours depending on your oven. I finally got one batch to turn out like my Mom's -- super creamy, smooth and just like I remember! You can add cinnamon and raisins if you like but it's perfect plain as well."