Place rice, cinnamon, water and the pinch of salt in a pot. Let rest a few hours.

Bring to a boil and cook circa 15 minutes. Until rice is very tender, almost over-cooked (add water if necessary).

Let chill.

Place rice (remove the cinnamon stick), condensed milk and milk in the mixer. Pulse until creamy and add water (I added ½ cup) if you need it more liquid. It will take you at least 5 minutes to completely liquefy rice, but it’s worth every minute.

When ready to serve, add 5-6 ice cubes per each glass and blend again. If not, store in the refrigerator up to a couple of days.