Ingredients:

  • 1 cup (200g) Long-grain white rice
  • 2 cups (475ml) Water
  • 1 large Cinnamon stick
  • 1 strip Lemon or Orange zest
  • 0.25 tsp (1.5g) Salt
  • 1 can (12 oz / 354ml) Evaporated milk
  • 1 can (14 oz / 397ml) Sweetened condensed milk
  • 1 cup (240ml) Whole milk
  • 1 tsp (5ml) Pure vanilla extract
  • 0.5 tsp ground cinnamon for garnish

Instructions:

  1. Combine rice, water, cinnamon stick, citrus zest, and salt in a large heavy-bottomed saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes until water is mostly absorbed and rice is tender.
  2. Remove the citrus zest and cinnamon stick. Pour in the evaporated milk, condensed milk, and whole milk. Stir constantly while bringing the mixture back to a gentle simmer over low heat to prevent scorching.
  3. Once bubbling slightly, stir in the sweetened condensed milk and vanilla extract. Continue to cook, stirring frequently, until the pudding reaches a thick, creamy consistency. Remove from heat and serve warm or chilled, dusted with ground cinnamon.