I choose the rice and wash it very well. I put it to boil on low heat, in a liter of milk, stirring from time to time so that it doesn't stick to the bottom of the pot. When it starts to thicken, I add the remaining milk (0.5 l); let it boil for 5 minutes, stirring lightly and add the sugar and salt powder (I put half a teaspoon of salt to this amount). I let it boil until the milk decreases as much as I want, and the rice grain is boiled.
I serve it hot or cold, simple, with cinnamon or jam.