Rice Pudding with Raisins and Cinnamon

Ingredients

• 2  cinnamon sticks 
• 1 cup evaporated milk 
• 0.8 cup golden raisins 
• 10 servings ground cinnamon 
• 1  lemon zest grated
• 3 inch lemon zest yellow ( part only)
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 1 cup condensed milk sweetened
• 2  vanilla pod split
• 6 cups water 
• 2 cups rice long-grain white
• 5 cups milk whole ()

Equipment

• bowl
• sauce pan
• sieve

Directions

1. Bring 2 cups water to boil in medium saucepan.
2. Remove from heat.
3. Add rice; let stand 15 minutes.
4. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
5. Bring 4 cups water to boil in large saucepan.
6. Add rice, lemon peel strips, and salt and return to boil. Reduce heat to low, cover, and simmer until rice is almost tender, about 10 minutes.
7. Drain. Discard lemon peel.
8. Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 canela sticks in heavy large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups, about 30 minutes. Stir in rice, raisins, and sugar. Stir until raisins are plump and flavors blend, about 5 minutes.
9. Spoon pudding into bowls.
10. Sprinkle with ground cinnamon and grated lemon peel.
11. Garnish with canela sticks, if desired.