Riz Cannelle

Rice with Cinnamon

Method

Riz Cannelle. This sweet is very reminiscent of the Spanish “Arroz con Leche,” and was probably introduced in the French West Indies by Spanish colonists. Allow 4 tablespoons of rice to every quart of milk. The rice and milk are put in a deep earthenware dish, with a heaped tablespoon of butter, 12 lumps of sugar, and a vanilla pod. The dish is then freely sprinkled with grated cinnamon. Put in a very slow oven and simmer for 4 to 5 hours, without stirring or touching the rice.