Cook the rice, or use leftover cooked rice. Then put the rice in a large pot, and stir in the milk and the sugar. Cook, uncovered, over medium heat for 30 to 40 minutes, stirring frequently, especially towards the end of cooking. The pudding is done when the rice and milk have amalgamated (great word, huh?? Thanks, Joy of Cooking!) into a thick porrige. o not overcook, or the pudding will be solid instead of creamy once cooled. Remove from the heat, then stir in vanilla. Put pudding into the servering dish and then press plastic wrap directly onto the surface to prevent a skin from forming. Let cool and eat! This is one of my favorite things to make!