Steps
- Bring 225ml of short-grain white pudding rice, 100ml of water, and 1 teaspoon of salt to a boil in a heavy saucepan. Cook for 2 minutes.
- Add 1 liter of milk and bring back to a gentle boil, stirring. Cover and simmer over low heat for about 35 minutes, stirring regularly, until the rice is tender and creamy.
- Mix ¼ cup of sugar with 1 tablespoon of cinnamon. Sprinkle over the porridge and add a small pat of butter.