RECIPE: Rice Pudding (simple and healthy)

There are many different ways to make Rice Pudding. Growing up, my mom made a version with egg custard on top (sounds gross but it was delicious). My aunt makes a Danish version with heavy whipping cream. This recipe, however, is my favorite. It's so simple, so tasty, and by reducing the sugar amount...kinda healthy!
This makes a yummy breakfast and is a great way to use up milk that's about to go old.

RICE PUDDING:
1 cup long-grain rice
6 cups milk (nonfat is okay)
1/2 cup sugar (I use 1/4 cup Splenda and 1/4 cup Sugar)
1 tsp. vanilla
dash of cinnamon

* Pour 6 cups of milk into a microwave-safe bowl and warm in the microwave for appx 5 minutes. (You don't need to do this step but I find that it saves time in the next step - waiting for the milk to boil on the stove)
* Combine rice and milk in a saucepan. Bring to a boil, stirring constantly.
* Reduce to a low simmer and cook until the rice is soft, stirring occasionally, 20-25 minutes
(be careful as you're stirring not to scrape the bottom of the pan too hard, as a small milk-film has formed on the bottom. This is normal, just don't scrape the bits into your pudding)
* Remove from heat and add sugar, vanilla, and cinnamon (you can add 1/4 cup raisins if you like).
* Cool and refridgerate.