Procedure1 In a heavy bottom saucepan, combine the 2 and 1/2 cup milk, rice and salt. I did not use the liquid measuring mug to measure 2 and 1/2 cups of milk, use the same dry measuring cup which you use to measure rice/flour etc.

2 Place the pan over high heat and bring to a boil. Keep an eye on the stove or else it will start boiling all over the place.

3 Reduce heat to medium-low and simmer until the rice is tender, about 40 minutes.

4 Stir frequently to prevent the rice from sticking to the bottom of the pan.

5 When the rice is cooked, remove from the heat and add thee sugar, vanilla and 1 teaspoon of cinnamon (if using).

6 Return to the stove, and cook until the rice pudding thickens, 5 to 10 minutes.

7 Remove from the heat and add the raisins, if using.

8 Refrigerate for 1 to 2 hours before serving.

My Notes 1 I was not sure if the rice would cook properly, because this was the first time I was cooking brown rice. So I ground the rice coarsely in a coffee grinder before cooking it. In that case it cooks completely around 25 minutes.

Updated:
After a comment from a visitor Lise regarding the ratio of milk and rice, I tried it once again without powdering the rice and also reduced the quantity of milk from the original 3 cups to 2 and 1/2 cups. I noticed that if using whole rice it takes at least 40 minutes for the rice to cook tender. Also add 2 tablespoons of sugar first and increase according to your taste.

After adding the sugar, vanilla and cinnamon it took around 10 minutes for the pudding to thicken. At this point I felt the consistency was right, if I was going to consume it immediately. Since I was going to have it after dinner, I had to refrigerate and the pudding will thicken even more, so I added little less than 1/4 cup of milk and heated it for another 2 minutes and then stored in the fridge. So add additional milk to your preferred consistency.

ProcedureBlend smoothly the silken tofu, mango pulp and the flavoring of choice. I used cardamom powder and garnished it with chopped pistachios to give it an Indian mango kulfi taste. It tasted awesome and my 3 year old loved it.

Notes1. You can change the ratio of the tofu and mango pulp to suit your taste.

2. I also froze the pudding to have a tofu mango ice cream. I transferred the pudding to a stainless steel container with lid and placed it in the freezer. Around 5 hours I checked it and it was in the perfect scooping consistency. The only thing missing was a little sweetness. So if you decide to freeze the pudding I would suggest to add some more sugar or the mango pulp.