I tried making this recipe, expecting a simple rice pudding. However, this was not a dish for the impatient — the long boil time was a surprise, but it ensured the rice was extraordinarily tender. I found the process of pounding the milk and rice together to be surprisingly satisfying, a delightful throwback to a time before blenders. It reminded me of the joy in manual kitchen tasks, a rare treat in today's convenience-driven world. This dish would be a hit with the vintage enthusiast, someone who enjoys a slower pace and appreciates the charm of old recipes. I found the cayenne added a subtle kick that balanced the creaminess beautifully. In the end, I was left with a velvety, comforting sauce that was perfect for drizzling over warm fruit or using as a unique base for a savory dish. The next time you have a few hours to spare, give this a try — it's a wonderful way to connect with the past.