Arroz con Leche (Mexican Rice Pudding)

Ingredients

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• 2 cups water
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• ½ cup uncooked short-grain white rice
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• 2 1/2 cups whole milk, divided
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• 4 tablespoons white sugar
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• 4 tablespoons cornstarch
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• 1 teaspoon vanilla extract
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• ¼ teaspoon ground cinnamon, or more to taste
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Instructions

1. 1
   Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.
2. 2
   Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.
3. 3
   Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.
4. 4
   Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.