- 1.5 litres of fresh milk
- 100 grammars of white rice (1/2 teacup)
- 100 grammars of brown sugar (1/2 teacup)
- 2 cinnamon sticks
- 2 tablespoons of corn star
In a pan, put all the ingredients, except the corn starch. Whisk all the ingredients and bring the mixture to boil. Once boiling, reduce heat to minimum and simmer for 30 minutes until the rice is softened and tender (do not cover the pan because the milk swells and spills). While shimmering, stir the mixture every little while.
Dissolve the corn starch in ½ teacup of hot water and add it to the mixture.
Whisk constantly until the mixture begins to thicken. Remove the cinnamon sticks and divide the mixture into 6-7 bowls.