Risogalo, Greek rice pudding

Put 150 g arborio rice in a saucepan with a pinch of salt and 4 cups water; bring to a boil.

Reduce to medium low and cook about 20 to 25 minutes until the water is absorbed and the rice very soft; add more water if it absorbs too fast, or cook longer to evaporate excess.

Add 1 cup heavy whipping cream, 4 cups whole milk and 3/4 cup granulated sugar; mix, bring back to a boil, then reduce to medium low and cook another 20 to 25 minutes, stirring every few minutes so the rice does not stick.

Whisk 2 tbsp cornstarch with 3 to 4 tbsp cold water and stir in; after 3 or 4 minutes it thickens and turns silky.

Turn off the heat, take off the heat and stir in 2 tsp vanilla extract.

Pour into teacups or a big bowl; it thickens more as it cools. Finish with ground cinnamon and serve warm, at room temperature, or chilled.