Grandma's Rice Pudding
1/2 cup short grain rice
2 cups boiling water
2 large cinnamon sticks
1 can evaporated milk
1 cup sugar
1/4 cup water
1/4 cup corn starch
In low heat, cook rice with cinnamon sticks with 2 cups water in a covered saucepan until rice is very tender. When all water has been absorbed, add milk and sugar. Stir constantly until milk comes to a boil. Mix water and corn starch in a separate container, add slowly to rice/milk; continue stirring and cook for another 5 minutes until thickened. *You can puree the rice in a blender before adding milk, sugar and cornstarch if you like a smooth texture.