I tried making Plain Boiled Rice Pudding this week, expecting a bland, stodgy affair. I was wrong. The key to this recipe is the pudding cloth, which I hadn't used before. Watching the rice gently simmer and swell within its linen casing was oddly satisfying, like a little science experiment in my kitchen. I found that the rice came out perfectly tender and absorbed just the right amount of water, resulting in a delightfully subtle, creamy base. This is a great recipe for the weeknight cook who wants to try something old-school but doesn't want to spend hours in the kitchen. I served mine with a dollop of stewed berries, which added a lovely tartness that cut through the rice's mildness. It's a comforting, no-fuss dessert that's surprisingly light on the stomach. Next time, I might try it with some toasted almonds for added crunch. Give it a go—it's a delightful blast from the past that's worthy of a spot in your modern repertoire.