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RICE MILK (a Spanish recipe)

Take a pound of rice, wash it, and put it into a stewpan with cold water; half cook, drain it, and complete the cooking in milk. The rice should be kept on the fire till it is very tender but not in a pulp; at the last moment add sugar to taste. When done enough, place the rice in a deep dish, smooth the surface, and place on the top a buttered paper; cut out in any open or ornamental pattern. Mix cinnamon powder with a little sugar, and sprinkle this over the paper; remove the paper, and the pattern will be found marked with sugar on the surface of the rice.