Extra-creamy rice pudding (version 2)

Ingredients

• 1 cup short-grain rice
• 1 liter whole milk
• 1 cup heavy cream
• 1 cup sugar
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• Ground cinnamon, to decorate

Step-by-step preparation

1. Rinse the rice under the tap and drain.
2. In a large saucepan, combine the rice, milk, cream, sugar and cinnamon stick.
3. Bring to a boil over medium heat, stirring constantly so the rice doesn’t stick to the bottom of the pan.
4. Once it starts to boil, reduce the heat to low and simmer for about 30–40 minutes, until the rice is tender and the mixture has thickened.
5. Add the vanilla extract and stir well.
6. Remove the cinnamon stick and let the rice pudding cool to room temperature.
7. Once cool, refrigerate for at least 2 hours, until well chilled.
8. Before serving, dust the rice pudding with a little ground cinnamon.