Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold running water for about a minute, or until the water runs mostly clear. This removes excess starch and is crucial for a creamy texture.

Initial Cook: In a medium, heavy-bottomed saucepan, combine the rinsed rice, 450ml of water, the cinnamon stick, and the pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 10-12 minutes, or until all the water has been absorbed.

Add the Milks: Uncover the pan. Pour in the whole milk and the evaporated milk. Increase the heat to medium and bring the mixture to a gentle simmer, stirring occasionally.

Simmer and Thicken: Reduce the heat to low so the mixture is barely simmering. Cook, uncovered, for 15-20 minutes, stirring frequently to prevent sticking. What works best for me is to stir every 2-3 minutes. The pudding will thicken significantly as the rice becomes perfectly tender.

Add the Sweetness: Once thickened, pour in the sweetened condensed milk and the vanilla extract. Stir well to combine everything. Continue to cook for another 2-5 minutes, allowing the flavours to meld together. The pudding should be creamy and rich but not completely solid, as it will continue to thicken as it cools.

Rest and Serve: Remove the saucepan from the heat. Carefully fish out and discard the cinnamon stick. Let the Arroz con Leche rest for at least 10 minutes. You can serve it warm, at room temperature, or chilled. Dust generously with ground cinnamon before serving.