Rice and Chestnut Soup

250g chestnuts cooked
200g rice
40g soft cheese like emmenthal cut into cubes
20g butter
ground cinnamon

Boil water in a casserole.
Add chestnuts and rice and cook for about 18 minutes while stirring frequently.
Remove from heat.
Add butter and quickly stir until butter melts.
Put back on heat.
Add cheese cubes and the cinnamon.
Stir well and serve.