Cuscuz de trigo (cuscuz di trigo)

Instructions

1. Heat the milk with the cinnamon stick, salt and sugar until it just starts to simmer.
2. Remove the cinnamon, then pour in the semolina in a steady stream, stirring with a wooden spoon.
3. Cover and let the semolina swell for 5 minutes off the heat.
4. Add the butter, vanilla and raisins, then fluff the semolina with a fork.
5. If the mixture is too runny, return it to low heat for 5 minutes, stirring.
6. Serve warm or cold, dusted with cinnamon.