This is the rice recipe Grandma Ida always made at Thanksgiving and Christmas. I continued the tradition, and now my kids insist that I make this same recipe when we gather around the holidays. It could very well be a dessert, but we always serve it with the main course.

1 cup raw plain rice (not parboiled)
2 cups boiling water
1 teaspoon salt
3 to 4 cups milk
1/4 cup butter
2 teaspoons cinnamon
1/4 cup sugar
1/4 cup brown sugar

Add rice and salt to boiling water. Reduce heat and simmer 20 to 30 minutes until most of the water is absorbed.

Add 3 cups milk and simmer until rice is completely tender and mixture is creamy and firm - not soupy. Stir several times to prevent sticking and scorching. Add more milk if needed.

When rice is done, put it in an oven-proof casserole dish.

Brown butter and pour it over the top of the rice. Sprinkle generously with the cinnamon and sugars.

Keep rice warm in the oven.

Serves 4 to 6.

Leftovers are great warm or cold.