Add a little water to a nonstick or aluminum saucepan. Place over heat, and once it comes to a boil, add the rice. Reduce the heat to very low and let it simmer. If the water is absorbed before the rice is cooked, add a bit more water. Once the rice is cooked and the water is absorbed, remove from heat.

Dissolve the vanilla-flavored cornstarch in a small bowl with a little of the milk. Add to the saucepan with the rice, along with the rest of the milk and the sugar.

Return the saucepan to the heat and stir constantly until the rice pudding thickens.

Remove from heat, let it cool slightly in the saucepan, then divide into small bowls. Generously sprinkle cinnamon on top.

It's perfect while still warm. For any bowls you don't eat right away, let them cool completely, cover with plastic wrap, and store in the refrigerator.