Family stories that are passed down by older generations to us have always an intimate value; they are part of us and cannot be found in books.  The same way, recipes that I had first tried with the family as a kid and later learned to cook myself are today a special
treasure for me.  There is no other treat or anything else that can make me feel more at home than preparing these family recipes to enjoy them again. Thank you, dear sister, for rescuing this one!

1 cup rice — I prefer to use risotto rice (starchy enough to make it creamy and smooth), but any short- or medium-grain rice will work

7 cups water

1 cinnamon stick

1 tin (approx. 14 fl oz) evaporated milk

1 tin (approx. 14 fl oz) sweetened condensed milk

2 teaspoons vanilla extract

1 shot port wine

Cinnamon powder

Put rice, water, cinnamon stick in a pan and bring to a boil.

Reduce the heat and keep stirring until the mix thickens and the rice is fully cooked.

Add milk and vanilla extract.

Keep stirring and bring it again to boil.

Reduce the heat. Keep stirring until it thickens; this may take some time … be patient! The pudding is ready when, while stirring, you can see the bottom of the pan.

Turn off the heat and add port wine. Remove cinnamon stick.

Pour into a large bowl or into individual recipients and sprinkle cinnamon powder
to taste.

Serve it warm or cold. After the first day, keep refrigerated.