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Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Unrefined whole cane sugar — Indian sweets, chai, payasam
Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Mexican rice-cinnamon drink mix — refreshing, sweet, milky
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Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Unrefined whole cane sugar — Indian sweets, chai, payasam
Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Mexican rice-cinnamon drink mix — refreshing, sweet, milky
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Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes. Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.