3 cups 2 percent milk
1 large stick of cinnamon
1 cup uncooked rice
2 cups water
1/2 teaspoon salt
3/4 cup sugar
Heat milk and cinnamon in a small saucepan over medium heat about 15 minutes until milk is infused with cinnamon. Combine rice, water and salt in a 2- to 3-quart saucepan. Bring to a boil, then reduce the heat. Cover and simmer 15 minutes or until rice is tender and the liquid is absorbed.
Strain milk and stir into cooked rice. Add sugar and simmer 20 minutes or until thickened to desired consistency. Serve hot. To reheat, add a little milk to restore creamy texture.