1. Heat the milk, sugar and salt over low heat in a heavy gauge stainless steel or enameled cast iron 6 quart sauce pot.
2. Slowly heat the milk to a bare simmer. Do not boil the milk.
3. Stir in the rice and cook for approx. 45 minutes, stirring frequently with a wooden spoon so the rice does not stick.
4. As the rice cooks, the milk will become very creamy and the rice tender.
5. Spoon the cooked rice pudding into individual custard cups and refrigerate. Once cooled, cover each with plastic wrap.

Optional flavorings: Jazzmen rice is naturally fragrant rice, which is best enjoyed with no additional flavorings. If desired, the following may be added.

Vanilla: Split a vanilla bean in half lengthwise and scrape out the tiny black seeds. Add them, along with the pod, to the simmering milk before adding the rice. Remove the pod before spooning the pudding into the cups. Vanilla extract may also be used in place of the vanilla bean. Add 1/2 teaspoon vanilla extract in the last 5 minutes of cooking.

Lemon: Remove the peel from a fresh ripe lemon using a lemon zester or the fine grating side of a box cheese grater. Add the zest of 1 lemon in the last 5 minutes of cooking.

Orange: Add 2 teaspoons of orange flower water in the last 5 minutes of cooking.
Rum Raisin: Soak 1/2 cup of raisins in 1/2 cup of dark rum for 1 hour. Stir into the pudding half way through the cooking process.

Fresh Berries: wash some fresh seasonal berries and sprinkle with sugar. Allow the fruit to macerate for a few hours. Spoon some of the fresh berries over the cooled pudding just before serving.