Recipe for Rice Pudding with Melon

Cut the melon in half and remove the seeds using a spoon. Cut it into slices and remove the skin by sliding a knife blade between the skin and the flesh. Dice the melon slices into small cubes. Set aside.

In a saucepan, pour in the milk and brown sugar. Bring to a boil and gradually add the rice. Stir, then sprinkle with ground cinnamon. Reduce the heat and let simmer gently for about 40 to 45 minutes until the rice is cooked. The milk should not be fully absorbed. Add the small cubes of melon and mix gently.

To finish, divide the rice pudding into ramekins and store in the refrigerator for at least 2 hours (the rice will finish absorbing the milk and will take on the flavors of the melon; it will remain creamy).