Rice Pudding

1/3 cup short grain rice, washed and drained

2 cup water

4 cups whole milk

1 cup half and half cream

1.5 cup sugar

1.5 tsp vanilla extract

3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)

Pinch of salt

Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one minute.
Pour into 6 small glass bowls with a ladle. Place in the fridge to chill them. Sprinkle some cinnamon on top before serving.