Rinse the rice in a strainer. Bring the water with a pinch of salt to a boil. Once boiling, add the rice. When it starts boiling again, reduce to medium heat. Simmer until the water is absorbed and the rice is very soft. Remove from heat when done.

In a separate large pot, heat the goat milk. When the milk is about to boil, add the cooked rice, stir, and lower the heat to simmer for another 10 minutes.

A few minutes before the time is up, add the sugar and stir until dissolved.

Add the vanilla-flavored cornstarch dissolved in a little cold water.

Stir for 5 more minutes, then remove the pot from the heat. The pudding should not be fully thickened, as it will continue to set as it cools.

Divide into small bowls. Sprinkle with cinnamon and let cool to room temperature before covering with plastic wrap and refrigerating.