Rice Pudding

I heard that this isn't the way a lot of people eat their rice pudding, it really isn't that sweet, most of the good stuff is placed on top rather then integrated but this is the rice pudding I grew up with. I adore this.

Ingredients: Pudding
1/3 cup of long grained rice per person, rinsed in water until water runs clear
Pinch of Salt
Whole Milk

Ingredients: Topping
Salted butter (around 1 Tbs per serving)
Cinnamon and sugar (as much as people want)

Method
1. Place rice in a saucepan and cover with milk (you want around 1/2 inch over the top of the rice).
2. Bring to a boil.
3. Add salt to taste (not a lot as the butter is salted)
4. Turn down the burner and let it simmer until rice is cooked. You must keep stirring it as it will burn to the bottom of the pan. Also to keep the moisture content up you will need to add more milk during the cooking process to make sure that it doesn't burn. The consistency of the final product is smooth, no graininess, and pretty thick.
5. Melt the butter until brown (you want a hazelnut smelling butter - slightly brown).
6. Place the rice on a plate and squish it down with the back of a spoon.
7. Pour the butter on top and sprinkle with cinnamon and sugar. There you go rice pudding the way I like it!