Preparation:
In a small pot, add water/milk and cinnamon sticks; bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks. Cook the rice with water and sugar until tender. Then add the cinnamon water/milk to the tender rice, over medium heat, and cook for 5 minutes more. Add salt, butter, vanilla extract, 2 cups of milk, and 1 can of heavy milk. Stir well to mix and cook uncovered for approximately 5 to 10 minutes. Reduce heat to medium low. Add the remaining milk, the raisins and condensed milk. Stir with a wooden spoon. Cook for 10 more minutes or until the rice pudding thickens to desired consistency. Stir well and remove from heat; let cool at room temperature. The consistency should be very creamy. Serve in cups or preferred containers. Decorate with ground cinnamon. Refrigerate for at least 1 hour or overnight.
