Mexican Rice Pudding (Print Version)

# Ingredients:

01 - 1 cup white rice, long-grain.
02 - 2½ cups water.
03 - Two sticks of cinnamon.
04 - 4 cups of milk.
05 - A pinch of kosher salt.
06 - 1 cup white sugar.
07 - Optional: Sprinkle with raisins when serving.
08 - Optional: Use ground cinnamon for garnish.
09 - Optional: Add some chopped nuts for crunch.

# Instructions:

01 - Throw rice, water, salt, and cinnamon sticks into a pot. Bring it to a boil, then let it cook covered on low heat for around 15 minutes.
02 - Pour in the milk and sugar, heat until it starts to bubble, then let it gently thicken for 25-30 minutes.
03 - Cool it in the fridge for two hours to serve chilled, or enjoy it warm. Add toppings if you'd like.

# Notes:

01 - 2% or whole milk works best.
02 - Toss in dried fruit when milk is added.
03 - Stays fresh in the fridge for 5-6 days.

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