In a small pot, add 2 cups of water and the 3 cinnamon sticks. Bring it to a boil and cook for 10 minutes. Once done, discard the cinnamon sticks and set the water aside. This cinnamon-infused water will provide the foundation for your pudding’s rich flavor.

Place the washed rice into a large pot and pour in the cinnamon water. Cook the rice over medium heat for about 5 minutes. Stir occasionally to prevent the rice from sticking. The rice will begin to absorb the cinnamon aroma, creating a flavorful base for the pudding.

After the rice has softened a bit, add a pinch of salt, 2 tablespoons of butter, vanilla extract, ½ cup of sugar, and 2 cups of milk. Stir well to combine, then allow the mixture to cook uncovered for 15 minutes, letting the rice soak up the milk and spices.

Reduce the heat to medium-low, and then add the remaining 2 cups of milk and the condensed milk. Stir the pudding gently with a wooden spoon and let it cook for about 1 hour and 15 minutes, or until the mixture thickens and the rice is tender. Stir occasionally to keep it from sticking to the bottom of the pot.

Once the rice pudding has thickened to your desired consistency, remove the pot from the heat. Stir well and let it cool to room temperature. The pudding will continue to thicken slightly as it cools. Once cooled, refrigerate the pudding for at least 1 hour, or preferably overnight for the best texture.