Rinse the rice: place 1 cup of short-grain rice in a strainer and rinse it under running water until the water runs clear. This helps remove excess starch and prevents it from becoming too sticky.

First cooking: in a large pot, boil 2 cups of water with 1 cinnamon stick. Add the rice and cook over medium heat until the water is almost completely absorbed (10-12 minutes).

Add the milk: pour in 4 cups of whole milk (or a mix of whole and evaporated milk). Stir constantly to prevent the rice from sticking to the bottom.

Sweeten: add ½ cup of sugar (adjust to taste). If you use condensed milk, you can reduce the amount of sugar.

Flavor: add the peel of 1 lemon or orange and continue stirring gently over low heat. Cook for 20-30 minutes until you get a creamy consistency.

Finish: remove the lemon peel and the cinnamon stick. Serve in cups or deep plates, sprinkle with ground cinnamon, and if desired, garnish with raisins.