Rinse your rice. Bring water to a boil in a medium sized saucepan, then add rice. Return to a boil and then reduce heat to medium low. Stir occasionally. Cook for 15 minutes.

Add milk and sugar to pot. Adjust heat so that mixture is at a low boil. Stir constantly to ensure that the rice does not stick to the bottom of the pot.

Continue cooking; after 10 minutes, check the rice for doneness. It should be soft and not firm to the bite. Once the rice has achieved this state, remove it from the heat and let it sit, in the pot, for 5 minutes. When the 5 minutes have passed, stir thoroughly and then ladle the rizogalo into individual serving bowls. Let cool.

Once cooled, sprinkle on some ground cinnamon, if desired. Enjoy immediately, or let cool completely, cover, and store in refrigerator