Put the rice and water in a saucepan and bring to a boil.
Reduce the heat and cook the rice for 10 minutes. Drain the rice in a strainer and rinse it. Set aside.

Rinse the saucepan, then add the milk, sugar, and put it over medium heat.
When the milk boils, add the cooked rice, stirring constantly. Reduce the heat and let the mixture simmer gently, stirring occasionally, for about 30 minutes.
When the pudding is almost cooked, the rice grains will be visible in the boiling milk – you will see them floating just below the top layer of milk.
The pudding will not be thick – that’s okay (it thickens in the refrigerator) -, but the rice will be creamy, and it will have absorbed 80 to 90% of the milk.

Remove the saucepan from the heat and decide on the flavor you want for the pudding – add vanilla or chocolate and stir gently until it’s completely mixed into the pudding.
You can also do half vanilla and half chocolate, dividing the pudding into two serving bowls and adding 1 and 1/2 teaspoons of vanilla in one bowl and 1 and 1/2 oz (45g) of chocolate in the other.

Pour the pudding into bowls or cups and cover with plastic wrap.
Refrigerate for at least 6 hours before serving.