Rinse the rice until the water runs mostly clear. This helps remove excess starch and prevents the pudding from getting too gummy.
Cook the rice base:In a large pot, combine the rinsed rice, 4 cups of water, cinnamon stick, and a pinch of salt. Bring to a boil over medium heat, then reduce to medium-low and simmer uncovered for about 15–18 minutes, until the rice is tender and most of the water is absorbed.
Add the milks and vanilla:Lower the heat to low. Stir in the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract.
Simmer gently:Stir frequently to prevent sticking. Let the mixture simmer for another 15–20 minutes until thickened and creamy.
Finish and serve:Remove the cinnamon stick. Taste and adjust sweetness if needed—add a bit more condensed milk if you prefer. Serve warm or refrigerate for at least 2 hours to enjoy it cold.
