hi Dori

if you google Delia Smith Brown Rice Pudding thats the one I base mine on, though I have done her Old Fashioned one too. Course I leave half the stuff out, sugar, fruit and what not, though in early steps you could put any variety of thing in, or whatever fruit suits you at step 7. I do cook mine a long while to reduce the liquid as I like it thick. Looking at what comes up on Google theres quite a variety and Im sure you can adapt one to suit you

what I usually do is when I am cooking a slow cook meal in the oven, like a stew or sometimes a lamb shoulder roast and the oven will be on for hours, I just put an ovenproof dish with milk and rice in as well and it just looks after itself. my DD likes rice pud, and my mum.

Ive used brown Basmati - its a slightly different mouth-feel to it in rice pud so you have to alter your expectations a bit, or more puddingy is the short grain Italian type of brown rice.