Risotto Rice Pudding
Put the rice, milk, sugar, vanilla and ground cinnamon into a large saucepan along with a pinch of salt.
Cook over a medium heat, stirring regularly for 20 minutes, until the rice has absorbed a lot of the milk and is cooked, with a slight bite.
Add any optional extras if using after 10 minutes (see notes).
Serve warm or cold.
If eating cold you might want to stir through a little more milk as the pudding will set in the fridge. Finish how you like.