An American Furry in Germany

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...