This recipe is one of my winter favorites. Warm, milky, cinnamony. Mmmm. You can make it how you like it. Sometimes, I add more milk. Most times, I skimp on the sugar.

• 1 c. (200g) white rice
• 4 1/2 c. water
• pinch of salt
• 6 c. hot milk
• 1 1/2 c. (320g) sugar
• 3 cinnamon sticks or 1 tsp. ground cinnamon (Cinnamon sticks come in varying sizes. Use 3 of the ones that fit inside of spice containers. Use 1-2 of the long sticks.)
• pinch of salt
• 6 egg yolks, beaten
• ground cinnamon

Bring rice, water, and pinch of salt to a boil and then reduce heat. Cover and boil gently about 20 minutes, or until water is almost absorbed.

Add hot milk, sugar, cinnamon and second pinch of salt to cooked rice.

Cook and stir over medium heat until mixture is thick but still soft and moist. Remove from heat. Remove cinnamon sticks.

Slowly pour in egg yolks while rapidly beating them. (Note: you can use a whisk here, but I prefer using my hand-held blender which also smooths the rice and froths the milk. It’s your preference.)

Sprinkle with cinnamon and serve warm or chilled.