1/2 cup short grain rice
3 cups milk
2-3 tbsp Vanilla sugar
Wash the rice.
Rinse the rice.
Lightly butter an oven dish.
Blend some of the milk with the sugar until completely dissolved, pour into the dish and add the rest of the milk and the rice. Mix well.
Dot with a few pieces of butter on top and put into a slow oven (150 ºC).
After 1/2 an hour, when a skin has formed on top, stir it into the pudding.
Repeat this about every 1/2-3/4 hour.6. Cook for about 2 1/2 hours, until all the milk is absorbed and the pudding is thick and creamy, add more milk as you go if needed.
Pour into individual glass yoghurt jars.
Serve cold with a powdering of cinnamon.