Rich and creamy, the addition of yogurt makes this recipe even more dreamy!
In a large pot, bring milk and sugar to a boil.
Add rice, raisins and currants and stir for 2 minutes over medium heat.
Reduce to a simmer and cover.
Cook over low heat for 20 minutes, stirring frequently.
Remove from heat and stir in 1/4 teaspoon cinnamon.
Cover and let cool 30 minutes.
Fold in vanilla yogurt and mix well.
Spoon rice pudding evenly into 6 cups or wine glasses.
Dust with cinnamon as a garnish, and chill before serving.