Rice Pudding with Cinnamon

It seems every country that grows rice makes rice pudding, and almost every experienced cook has his or her own technique. After years of playing with it, this is the one I like best, and it works well with the variations of most cuisines.

In many cases rice pudding is simply milk bound by rice; often the amount of rice is well under 10 percent of the total. I prefer this recipe with just ¼ cup, no more. The result is a thick milk custard with a recognizable but understated rice pre