Add the rice, 250ml water, salt and butter to a large saucepan, then cover with a lid and place over a high heat.
Bring to the boil then reduce the heat and simmer for 10 minutes or until the water has been absorbed and the rice is cooked.
Pour in the milk and add the vanilla sugar and cinnamon.
Stir through to combine then return the mixture to the boil and again reduce the heat and simmer slowly for about 25–35 minutes or until you have a creamy rice pudding consistency but the rice still has a little bite to it.
Pour the rice pudding into a ceramic dish and allow to cool before covering and popping it in the fridge until chilled.
Serve big hearty spoonfuls of the chilled rice with an extra sprinkling of sugar and cinnamon and big dollops of whipped cream.