Rinse the rice under cold water until it runs mostly clear. This keeps your pudding from getting too thick or sticky.

In a large pot, bring the 7 cups of water and cinnamon sticks to a boil. Add the rinsed rice, lower the heat, and simmer uncovered for about 20 minutes or until rice is tender.

Remove the cinnamon sticks. Stir in the sweetened condensed milk, evaporated milk, and whole milk. Stir well to combine.

Continue to simmer the mixture over low heat for about 25–30 minutes, stirring every few minutes so it doesn’t stick. It should get creamy and slightly thick.

Give it a taste—some people like it thicker or sweeter. If it’s too thick, add a splash of milk. If it’s not sweet enough, a bit of brown sugar or honey will do the trick.

Serve warm right from the pot or let it cool and refrigerate for a cold treat later. Sprinkle with ground cinnamon before serving.