1 cup short grain rice
400 ml water
600 ml of milk
5-6 tablespoons sugar
Cinnamon for sprinkling
Bring the rice to a boil in 2 cups of water. Reduce heat and simmer gently until the rice absorbs the water. Then pour in the milk and sweeten to taste. Muscovado sugar, for example, can give a nice flavor and color of caramel.
Continue cooking until the rice is fully cooked and the consistence is thick and creamy. Can be flavored with vanilla.
Pour the rice pudding into small bowls and sprinkle with cinnamon before serving. Otherwise, refrigerate the puddings sealed with transparent film.