Mexican Rice Pudding

Rinse the rice in a sieve under cold water to wash off excess surface starch.

In a saucepan, bring water to a boil together with the cinnamon stick. Add the rice, cover with a lid, and simmer over low heat for 15–20 minutes, until the grains are tender and most of the water has been absorbed.

Pour in the evaporated milk, add the condensed milk and raisins. Stir well so the sweetened milk is evenly distributed.

Cook uncovered over low heat for another 20–25 minutes, stirring often along the bottom with a spatula, until the pudding thickens noticeably but remains moist.

Remove the cinnamon stick and take the saucepan off the heat. Let the pudding cool slightly: it will thicken further as it cools.

Spoon the pudding into serving bowls and serve warm or chilled, dusted with ground cinnamon.