Wash rice until the water runs clear.

To a medium saucepan over medium heat add milk, cinnamon stick, and salt. Bring to a low boil. Add rice and simmer, stirring occasionally, until rice is tender, about 1 hour 15 minutes.

Plump raisins: Add raisins to a bowl and cover with very hot water to allow them to “plump” for a few minutes. Drain and set aside.

Finish: Remove cinnamon stick from cooked rice mixture. Stir in sugar and raisins and cook for 10-15 minutes more, stirring often to avoid burning. If it seems too runny, continue cooking and it will thicken further. If you would like it creamier, stir in a few tablespoons of milk.

Remove from heat then stir in butter, condensed milk and vanilla. Serve warm or cold, sprinkled with ground cinnamon on top.

Store leftovers in the fridge for a few days. Reheat on low in a pot on the stove. Add a splash of milk it needed, to thin it out.