Easy and tasty rizogalo!!

Boil the rice in a pot in a cup of water with a little salt. 

In the meantime heat the milk with the sugar so that it dissolves. Keep 1/2 cup of milk out of the 4 and dissolve the 2 tsp of corn starch and the vanilla in it. 

As soon as the rice boils and absorbs its water, pour in the milk with the sugar. Lower the heat and let it boil for 10-15 minutes, stirring from time to time. 

Then, pour in the milk that you have kept and dissolved the corn starch and the vanilla in. Stir constantly until it thickens (eyeballing it). 

Distribute into the bowls and sprinkle with cinnamon. This makes about 6-7 small bowls (depending on size).