Wash the rice beforehand.

In a medium or large pot, over high heat, bring the water to a boil.

Add the washed rice, water, and cinnamon sticks, stir once, and bring to a boil again.

Turn the heat down to medium-low and let the rice simmer until it is tender, for about 13-15 minutes (check on the water level from time to time to make sure it’s not burning on the bottom). If the water has been absorbed before the 13 minutes are up, simply proceed to the next steps (adding the milk). If the water is not fully absorbed, do not drain the water. This water contains a lot of flavor that is essential for the recipe.

To this rice mixture, add the whole milk, condensed milk, and evaporated milk and give it a good stir. Turn the heat up to medium-high, and let it come to a boil, stirring from time to time.

Reduce the heat and let the mixture simmer for about 15-20 minutes. Be sure to leave the pot uncovered the entire time and stir continuously.

Once the mixture thickens to a preferred consistency, remove from heat, and transfer to your serving bowls/containers and let the rice cool a bit. 

Once it has cooled down a bit, it is ready to serve. Others prefer to refrigerate for two hours and serve cold.