Rice pudding with condense milk Rezogalo

I Ingredients

1 cup uncooked short-grain rice

2 cups water

 Pinch of Salt 

1 can condense Milk 

1 cup full fat milk

4 tablespoons cornflour

1 teaspoon vanilla extract

ground cinnamon to garnish

Method

Add rice and water to a large saucepan and place over high heat. Bring to the boil, then immediately lower heat to medium-low. Allow to simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and the rice is soft, about 30 minutes.

Add milk and condense milk and Raise heat to high. While the mixture comes to the boil,  keep mixing together until it looks like a creamy custard 

Once rice and milk mixture boils, add the cornflour mixture along with 1 teaspoon vanilla extract. Stir well to combine. Remove from heat.

Ladle rice pudding into individual serving dishes . Sprinkle with cinnamon. Allow to cool to room temperature, then chill in the fridge for at least four hours or until cold.