1/4 - 1/3 C caster sugar
2 cinnamon quills
1/2 C arborio rice
1/2 t ground cinnamon
- Place the milk, sugar, and cinnamon quills in a small saucepan over low heat. Bring to a simmer, stirring to help dissolve the sugar. Remove from the heat.
- Place the rice and one ladle-full of the warmed milk in a large saucepan over low-medium heat. Stir until all the milk is absorbed. Continue to add the milk, 3/4 C at a time until all the milk has been used up and your rice is al dente. Make sure each ladle of milk is fully absorbed before adding the next.
- Remove the cinnamon quills, and stir one last time.
- Serve with ground cinnamon.