Pour the mix in a saucepan. Add 1 L of cold milk. Bring to a boil than cook to a low heat for 40 minutes stirring frequently. Remove the cinnamon stick. Pour the rice pudding in 4 to 6 ramekins and leave to cool down.
Store in a dry place and away from light.
Possible traces of peanuts, walnuts, hazelnuts, almonds, pecans, pistachios, gluten, mustard, sesame, milk, sulfites, soy.