Reheat the milk over medium-low heat and add the rice. Stir well to prevent it from sticking to the bottom.
Cook the rice for about 35-40 minutes, stirring constantly, especially towards the end.
When the rice is tender and the mixture begins to thicken, add the sugar and a pinch of salt. Mix well until the sugar dissolves.
Cook for another 5 minutes, stirring. If you like it creamier, you can add a little cream (50-100 ml) at this stage.
Remove the pot from the heat and let the rice pudding rest for a few minutes.
Pour it into individual containers or a large serving dish.
Sprinkle with ground cinnamon and let cool to room temperature before refrigerating.
💡 FINAL TIPS:
The trick to making it creamy is to stir often and cook over low heat. Patience is key.
If it thickens too much when cooled, you can add a little hot milk and mix.
