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.

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 1/2 cups and the cooking time to 30 minutes before adding the sugar and salt.