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Origin: France
Rice pudding
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This creamy rice pudding with cinnamon will make you kitchen smell wonderful while cooking it. Many people eat the milk rice cold, but it can be served warm as well, depending of the season. It is common to serve it as a dessert, but why not have it for breakfast on a Sunday morning.

Ingredient List for 4 servings:
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250 gr Rice
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1 teaspoon Cinnamon
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1 liter MIlk
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15 gr Vanilla sugar
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30 gr Sugar
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30 gr Butter
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2 tabelspoons Flour
Instructions:
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Cook the rice for 1-2 minutes, and drain away all the water.
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In a casserole pour the milk, butter, sugar and vanilla sugar. Heat it up until the butter is melted.
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Add the rice and let it boil on very low heat for 30 minutes.
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Mix the flour with 4 tablespoons of milk and the cinnamon, and add it in the rice. Let it all boil 2 more minutes.
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Take away the casserole from the stow and place the rice in small portion bowls and let it rest.
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