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.