TWD: Arborio Rice Pudding

Where has rice pudding been for the last 34 years? I am not a tapioca fan(a texture thing) so it never occurred to me that I would like rice pudding, but MAN was I wrong!!!!
I have made this pudding twice since Saturday- it's only Monday as I type.
My first try was as suggested in the book- 1/2 vanilla and 1/2 chocolate. Now I am a lover of chocolate, but I tasted the vanilla first and well, I don't think any other rendition could taste as good after that.
The simplicity of this recipe sold me. Isabelle from Les Gourmedes chose this recipe, but I fear that she will post it in French and so I will post it here. I hope I don't get in trouble for this. It is just so good that everyone should have it!

Arborio Rice Pudding
1/4 C rice, short grain (I used Calrose and not Arborio and it worked just fine)
2 C water
3 1/4 C milk (powdered milk even works- we used Morning Moo brand)
1/4 C sugar
1 T vanilla or 3 oz bittersweet chocolate

Par boil the rice in the 2 C water for 10 minutes and then drain. In a heavy saucepan combine the milk and sugar and bring to a boil. Once it has started to boil add the rice and lower the heat to a simmer. Simmer for 30 minutes stirring occasionally. Remove from the heat and put into a bowl. Add either your vanilla or chocolate. Place plastic wrap on the the top so it doesn't have a film on it when cool- or just put it in a bowl that has a lid, which is what we did and it worked great! Chill for 6 hours and then enjoy, Enjoy, ENJOY!!!!
This is going to be a new favorite at our house for years to come. I have kids snitching it out of the fridge!