For the rice pudding, mix the cocoa and confectioner’s sugar and add a few tablespoons of cold milk. Put the remaining milk with the cassia rind in a saucepan and bring to the boil.
Pour in the rice pudding and cook for about 5 minutes, stirring constantly. Turn down the heat until the milk is still moving around in the saucepan.
After 5 minutes, turn the heat down to level 2-3. You should still be able to see that the milk is moving.
Simmer at this level for about 35 minutes.
Preparation Tip:
Rice pudding goes perfectly with a cinnamon-sugar mixture - with or without melted butter, applesauce and cinnamon or powidl.
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