INGREDIENTS: 2 cups water; 1/2 cup uncooked short-grain rice; 2 cups whole milk; 4 tablespoons white sugar; 1/c cup whole milk; 4 tablespoons corn starch; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon or to taste.

DIRECTIONS: Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally until most of the water has been absorbed and the rice is soft, about 30 minutes. Pour 2 cups milk and the sugar into the saucepan and increase the heat to high. Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl. Once the rice-milk mixture is boiling, add the cornstarch mixture and vanilla extract. Stir until well combined. Remove from the heat. Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.