Rice pudding Greek and VEGAN (Rizogalo)

INGREDIENTS (For 6 people)

1 cup risotto rice
3 cups water
1 cup sugar
1 tsp vanilla extract (optional)
3 tbsp corn flour
Lots of cinnamon

HOW TO
First, boil the rice until fully done.
Meanwhile add the corn flour in water and mix it until completely diluted. Add some vanilla extract if you want.
When the rice is boiled, add the non dairy milk, the corn flour mixture and stir.
When it comes to a boil again, drop the sugar, lower the heat to low-medium and stir until it gets a little thick. (Not too thick).
Turn off the heat, let them cool and them serve them in bowls.
Sprinkle with lots of cinnamon!
It stays in the fridge for 4-5 days.
Enjoy!