*In a heavy saucepan put the regular milk with the cinnamon sticks, and the rice, cook over low heat without cover, stirring frequently and taking care that the milk doesn´t boil over.
*When the rice is soft (about 25 minutes), add the evaporated milk, water, sugar and orange peel. Continue cooking over low heat, stirring with a wooden spoon, until it is slightly creamy and soupy (about 30 minutes). Don´t let it dry too much, the mixture will become thicker as it cools because the rice will absorb most of the liquid.
*Remove from the heat and fish out the lemon peel and the cinnamon sticks. Add vanilla essence.
Serve the pudding in glasses and dust with ground cinnamon.
*Pour the pudding in cups or glasses or in a nice container. Dust with powdered cinnamon and serve. Can be refrigerated and eaten cold.
Recipe by PERU DELIGHTS at https://perudelights.com/arroz-con-leche-classic/