Rice with Milk I

Rinse the rice under cold running water until the water runs clear, then drain thoroughly.

Pour water into a large pot and bring to a boil over medium-high heat.

Add the rinsed rice and salt to the boiling water, stir once, then reduce heat to medium and simmer uncovered until the water is mostly absorbed, about 10 minutes.

Pour the milk into the pot with the partially cooked rice and add the vanilla stick, stirring gently to combine.

Continue cooking over medium heat, stirring occasionally to prevent sticking, until the rice is tender and has absorbed most of the milk, about 15-20 minutes.

Add sugar to taste and stir until fully dissolved, adjusting seasoning as needed.

Remove the pot from heat and discard the vanilla stick.

Transfer the rice to serving bowls and top each portion with a spoonful of preserves or syrup, or add a dollop of whipped cream as preferred.