An American Furry in Germany

I've always preferred whole milk, although in my home environment my mom would only buy reduced fat milk. Reduced fat (2%) is okay, but any lower than that and it just tastes too watered-down to me. I hate skim milk. And I get whole milk whenever I can--now that I'm doing my own milk purchasing. (Word for the wise: Buying alcohol does not make you a man. Having to buy your own milk--and I don't mean a pint carton at school--is the true sign that you've grown up.)
The interesting thing is, I could swear that whole milk in Germany has a higher fat content. This would be less strange if it was just called "whole milk", but it clearly says "3,5% Fett" right on the carton. But it tastes like half-and-half. Needless to say, I love it. :D But I still wonder what the cause is...

Putting milk, cinnamon, and sugar into cooked rice is not a new concept to me. It's quite tasty, very cheap, and very filling. But what is new to me is the concept of using the milk itself, instead of water, to cook the rice in. It thickens the milk, and results in an extremely creamy, almost pudding-like mixture of deliciousness.
In fact, it might be too delicious. It doesn't seem like such a large serving here, but when I remember that it was created from a liter of milk, I'm less surprised that it's filling me up this fast. Now I get to see how well it stores compared to plain rice...