In a saucepan heat gently 1000 ml (4 glasses) of fresh skimmed milk for 4-5 minutes. Add the rice pudding 0% powder mix and stir continuously for 5-6 minutes on a high heat until the mixture thickens. Pour the cream into a rectangular glass dish (16cm x 16cm) or in small bowls and allow to cool at room temperature for 1 hour. Finally place the rice pudding in the fridge for 2-3 hours and serve by sprinkling cinnamon onto the cream according to your preference