Creamy Rice Pudding

In a Dutch oven with a lid, place water, salt, butter, cinnamon sticks and lemon rind. Bring to a boil. Add rice and stir well. Bring the heat to a simmer, and cover the pans, first with foil, then the lid. Cook 45 minutes with the lid on.

After the time has elapsed, remove the lid and foil. Add both condensed and evaporated milk. Stir together well. If you prefer a thicker pudding, let simmer for a few more minutes. Once it has reached desired thickness, stir in vanilla and remove lemon rind and cinnamon sticks.

Cool and top with cinnamon.