Rice Pudding

For the Rice Pudding

• ½ cup (100g) short-grain rice
• 1 ½ cups (375ml) water
• a pinch of salt
• 1 liter fresh whole milk
• 4 generous tablespoons (80g) sugar
• 2 sachets (10g) vanilla powder
• 2 ½ tablespoons (40g) cornstarch

For Serving

• ground cinnamon

1. Rinse the rice thoroughly until the water runs clear. Place it in a deep saucepan and add the water. Add the salt, stir, and bring to a boil. Move the saucepan to the lowest heat, cover, and simmer for 12-15 minutes or until the rice softens.
2. Add 3 ½ cups of milk, the sugar, and the vanilla. Stir until the milk is warm. Lower the heat and simmer for 2-3 minutes. Dissolve the cornstarch in the ½ cup of milk we set aside and add it to the warm milk. Stir until the cream thickens slightly, about 2-3 minutes. Divide the rice pudding into bowls and let it cool.
3. Refrigerate until chilled and serve sprinkled with cinnamon.