Melt the butter in a large (!) Saucepan, then briefly sweat the short grain rice in the butter. Now add the whole milk at room temperature and 4 tablespoons of sugar. If available, add the pulp of a vanilla pod and the sliced pod to the saucepan; otherwise add vanilla sugar. Bring everything to the boil, stirring carefully with the wooden spoon, being careful not to stick anything to the bottom of the pot.
Now turn down the temperature on the stove top - the milk should continue to simmer slightly. Let the rice pudding sit in a closed pot for about 30 minutes. Stir earlier after about 15 minutes.
The rice is ready to serve after 30 minutes and can be eaten warm or cold.
Mix the cinnamon and sugar to taste and pour over the rice pudding or serve with applesauce, red fruit jelly, fresh fruit, etc.
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