Mexican Rice Pudding (Print Version)

# Ingredients:

01 - A cup of uncooked white rice (long-grain).
02 - Two and a half cups of water.
03 - A pair of cinnamon sticks.
04 - A pinch (¼ teaspoon) of kosher salt.
05 - Four cups of milk.
06 - A cup of regular sugar.
07 - Sprinkle ground cinnamon to taste (optional).
08 - Optional chopped nuts for garnish.
09 - Optional raisins as a topping.

# Instructions:

01 - Mix rice, cinnamon sticks, water, and salt together. Bring it to a boil first, then lower the heat to simmer with a lid on for 15 minutes.
02 - Pour in the milk and sugar, heat it up until boiling, then let it simmer for about 25 to 30 minutes until it thickens.
03 - Serve it warm or chill it in the fridge for two hours to enjoy cold. Add the toppings if you want.

# Notes:

01 - You can use 2% milk or whole milk.
02 - Toss in some dried fruits when adding the milk.
03 - Store it in the fridge, and it’ll last 5-6 days.

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