Servings: 5 small bowls

1/2 cup risotto rice ½ cup risotto rice
1 1/2 cups water 1 ½ cups water
pinch of salt pinch of salt
2 cups milk (or almond milk for vegans) 2 cups milk (or almond milk for vegans)
1/4 cup plus 1 tablespoon white sugar ¼ cup plus 1 tablespoon white sugar
1 tablespoon honey (or maple syrup for vegans) [Buy your Greek honey here] 1 tablespoon honey (or maple syrup for vegans) [Buy your Greek honey here]
1 cinnamon stick 1 cinnamon stick
1/2 vanilla pod (or 1 teaspoon vanilla extract) ½ vanilla pod (or 1 teaspoon vanilla extract)
1/3 cup (40 grams) cornstarch ⅓ cup (40 grams) cornstarch
1/2 cup cold milk (or almond milk for vegans) ½ cup cold milk (or almond milk for vegans)
ground cinnamon for topping ground cinnamon for topping

1. Transfer the rice, the water, and the salt to a medium sized pot and bring to a boil. Reduce heat to a simmer, cover and cook until all of the water is absorbed (about 15 to 20 minutes). The rice should be completely cooked through. If not, add ¼ cup more water and continue cooking.
2. Add the 2 cups of milk, the sugar, the honey, the cinnamon stick, and the vanilla extract or the vanilla pod (first scrape the seeds from the pod with a knife and add everything to the pot) and cook for another 10 minutes, stirring very often.
3. Combine the cornstarch and the ½ cup cold milk in a small bowl and stir with a fork until the cornstarch is completely dissolved. Add this mixture to the pot and continue cooking, stirring constantly, until the pudding starts to bubble. Cook for 1 minute and remove from the heat. Divide the rice pudding into 5 small bowls, glasses, or plates. Top with cinnamon just before serving. Eat!

If your prefer your rice pudding on the thicker side, use an extra tablespoon of cornstarch.  If your prefer your rice pudding on the thicker side, use an extra tablespoon of cornstarch.
This recipe can be easily doubled for more servings.  This recipe can be easily doubled for more servings.
After the rice pudding has cooled, keep refrigerated and consume within 3-4 days.  After the rice pudding has cooled, keep refrigerated and consume within 3 to 4 days.