Richest Rice Pudding - cooking recipe

Ingredients

170 ml short-grain rice (\"dessert\" rice, if you can find it)
700 ml milk
170 ml water
85 ml heavy cream
35 g butter
1 1/3 tablespoons powdered sugar
1 pinch ground cinnamon
1/2 teaspoon salt
3 drops vanilla extract

Preparation

Melt half the butter in a large saucepan.
Add the rice and water, and boil on high heat for 10 minutes or so until the water has evaporated.
Turn down the heat.
Add milk and cinnamon and cook for 40 minutes, stirring occasionally to prevent sticking.
Rice should now be tender.
Add cream, salt, sugar and vanilla extract, and stir well.
Stir in the remainder of the butter, and when this has melted, serve immediately.
Can also be served chilled from the refrigerator.