Shared by Sylvia Li.

I wasn't around for the earlier thread, but rice pudding, now. My grandmother's definitive rice pudding (which wouldn't be if you weren't brought up on it, but still) had a certain simplicity that might qualify. First recipe I could ever do out of my head.

In a big enough baking dish, combine

1 quart whole milk
1 cup raw pearl shortgrain rice
1 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt

Bake at 325 F until milk is absorbed, stirring once halfway through. Serve warm.

Raisins and cinnamon are optional, but very nice. Long grain rice won't do. Oh, and this is Imperial measure, which...phooey, that spoils the symmetry. An American quart is too small; you need 5 cups of milk, not 4. And this is a thick pudding; if you like rice pudding to be creamier use 6 cups of milk.

A hearty dish, from the days when "stick to your ribs" was high praise. (Everything I used to eat seems to be bad for me these days...)