Cinnamon Rice Pudding

Adapt this recipe...
Ing
1 C brown rice
2 C boiling water
4 C milk
1 tsp vanilla
3/4 C sugar or sucanat
1 tbsp (or more) butter
Method
Boil the rice in water for 10 minutes. Drain off the water carefully (don't use a large hole colander).
Add milk and bring carefully to a boil over medium to medium-low heat, with the cover off, stirring often. Be sure to scrape the bottom of the pan as milk can burn easily.
Once you reach a boil, turn the burner to low, cover, and cook 45-90 minutes until pudding is thick and milk seems to have all been absorbed. Don't stir too often during this time, but watch for scorching on the bottom of the pan.
When thickened, remove the pan from heat; then add sweetener, vanilla and butter and stir. Serve warm or cold with cinnamon.
Makes 8 servings