Add the rice to a saucepan with 1 cup of water and a pinch of salt. Bring to a boil.

At the same time, heat the milk with the sugar until the sugar dissolves. Set aside 1/2 cup of the milk, and in that, dissolve the 2 teaspoons of cornstarch and the vanilla.

Once the rice has absorbed the water, pour in the milk with the sugar. Lower the heat and simmer for 10-15 minutes, stirring occasionally.

Next, add the reserved milk with the dissolved cornstarch and vanilla. Stir constantly until the mixture thickens (you'll see it thicken as you stir).

Divide the pudding into small bowls and sprinkle cinnamon on top. This recipe makes about 6-7 servings, depending on the size of your bowls.