1) To achieve a risolatte really greedy you have to start from rice: gather it together withwater in a pot sufficiently large enough to be able to contain, subsequently, also the milk. Choose a small-grain, easy-to-cook rice, such as a dwarf vialone.

2) Turn on the medium intensity fire under the pot and cook the rice, in a covered pot, until the water is completely absorbed, it will take about ten minutes. When the water has been completely absorbed by the rice you can move on to adding the cinnamon.

3) Heat 100 ml of milk with lo ginger sliced ​​and keep in infusion. Add the remaining milk to the rice and mix very well. Add, therefore, also 52 g of Truvía ® and mix again. Let the resolved cook stirring constantly.

4) At this point you do not have to do is wait for the mixture to shrink, you'll have to get a cream a little 'sticky and dense. Then you can mix the remaining milk, filtered by ginger, with the corn flour and add it to the resolved; cook for another 5 minutes.

5) Now the risolatte is ready, you have to remove the pieces of cinnamon, if you have used them, and then you have to pour it in the glasses or in the chosen cups. Let it completely cool risolatte in the refrigerator before serving it on the table with a sprinkling of cinnamon powder or cocoa powder or a melt of delicious melted chocolate.