2 qt. whole milk
2/3 c. short-grain rice
1/2 c. superfine sugar
4 pinches of cinnamon

Preheat oven to 175 degrees. Pour the milk into a saucepan and bring to boil. Let cool.

Mix the rice, sugar and cinnamon in a 4 quart baking dish. Stir in the cooled milk. Bake uncovered for 6 hours without disturbing. When the pudding is cooked, the rice will be covered with a thick, shiny brown skin which has a delicious caramel taste. Serve the pudding warm or hot.