From John Mason's "Cooking With Babalorisha." Goes great with Ogun's Fish.

Ingredients:

1 cup short grain white rice (important: use only short grain rice, or "Chinese style" sticky rice)
2 cans of sweetened condensed goat's or cow's milk
2 cans of evaporated goat's or cow's milk
2 sticks of cinnamon (do not use cinnamon powder)

Directions:

Wash the rice, then place in pan. Cover with water, so that the water is 1/4" above the rice. Cook until half the water is gone. Pour the rest of the water off. Add the 2 cans of evaporated milk and continue to stir this over a low flame until the milk has been absorbed. Then add the 2 cans of condensed milk and the cinnamon sticks and stir constantly over a low flame, being careful not to scorch. When condensed milk is all absorbed, take out cinnamon sticks and discard. Pour into a clear Pyrex bowl, and let set.

This pudding, as well as all kinds of cakes, "drunken breads", marzipan, egg custards, etc. are placed on a shrine and eaten in conjunction with certain religious ceremonies (such as the initiation of a priest) in West Africa.