Mix the rice, sugar and salt in a large, ovenproof earthenware or glass casserole that will be big enough to hold the 2 liters of milk.
Heat the milk and butter, but don't let it boil.
Carefully pour the milk mixture over the rice and sprinkle with the cinnamon.
Put it, uncovered, into an oven pre-heated to 120 Celsius. Depending on your oven, the casserole you used, etc,, the cooking can take from 7 to 8 hours.
Toward the end of the cooking time, periodically test with a knife. When the milk is no longer liquid, but creamy and thickened, it's done.
This makes A LOT of rice pudding! It can be eaten warm, but I preferred it cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	151.26 Kcal (633 kJ)
Calories from fat	31.74 Kcal
		% Daily Value*
Total Fat	3.53g	5%
Cholesterol	8.96mg	3%
Sodium	9.1mg	0%
Potassium	16.2mg	0%
Total Carbs	28.78g	10%
Sugars	16.43g	66%
Dietary Fiber	0.26g	1%
Protein	1.1g	2%
Iron	0.6mg	3%
Calcium	4.8mg	0%

Amount Per 100 g
Calories	411.36 Kcal (1722 kJ)
Calories from fat	86.33 Kcal
		% Daily Value*
Total Fat	9.59g	5%
Cholesterol	24.36mg	3%
Sodium	24.75mg	0%
Potassium	44.07mg	0%
Total Carbs	78.28g	10%
Sugars	44.68g	66%
Dietary Fiber	0.72g	1%
Protein	2.99g	2%
Vitamin A	0.1mg	1%
Iron	1.7mg	3%
Calcium	13mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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