A dash of Ceylon cinnamon adds a comforting, aromatic layer to rice pudding. 

• 1/2 cup Arborio or short-grain rice 

• 4 cups whole milk (or non-dairy alternative) 

• 1/4 cup granulated sugar 

• 1/2 tsp finely ground Ceylon cinnamon 

• 1 tsp vanilla extract 

• Pinch of salt 

• Optional: 1/4 cup raisins or chopped dried apricots 

• Optional: Chopped nuts (e.g., almonds or pistachios) or fresh fruit for topping 

• Medium saucepan 

• Wooden spoon 

• Measuring cups and spoons 

• Small bowl (for soaking raisins, if using) 

• Serving bowls 

• Rinse Rice: Rinse 1/2 cup rice under cold water until the water runs clear to remove excess starch. 

• Cook Rice: In a medium saucepan, combine rinsed rice, 4 cups milk, and a pinch of salt. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking. 

• Simmer: Reduce heat to low and simmer, stirring frequently, for 25–30 minutes until the rice is tender and the mixture thickens. Add more milk if it becomes too thick. 

• Add Flavorings: Stir in 1/4 cup sugar, 1/2 tsp Ceylon cinnamon, and 1 tsp vanilla extract. If using, add 1/4 cup raisins or dried apricots and cook for 5 more minutes. 

• Serve: Spoon into serving bowls. Serve warm or chilled, topped with chopped nuts or fresh fruit if desired, enjoying the comforting, aromatic Ceylon cinnamon. 

• Use Ceylon cinnamon for its subtle, citrusy sweetness; avoid stronger cassia cinnamon. 

• Stir frequently to prevent the rice from sticking to the pan and to achieve a creamy texture. 

• Adjust sugar and cinnamon to taste, keeping the cinnamon light to enhance the rice. 

• Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk. 

Indulge in this creamy, aromatic rice pudding with a warm cinnamon touch!