Spanish Sherry Rice Pudding

Combine milk, rice, sugar, cinnamon sticks, vanilla and salt in a medium saucepan. Heat to a boil over medium high heat, stirring occasionally. Reduce heat to low and simmer about 50 minutes, stirring frequently, until rice is tender and pudding is thickened. Stir in cream Sherry and 1/2 cup brown sugar. Serve hot or cold.

To Serve:

Divide warm or chilled rice pudding between bowls, thinning mixture with a little milk if the pudding is too thick. Sift additional brown sugar onto the puddings and serve.