Gather all the ingredients and utensils. You’ll need 2 or 3 saucepans, one of which should be oven-safe, and a kitchen scale.

In a saucepan, bring the milk to a simmer over medium-low heat. Use a little more than 2 cups so some can evaporate and the milk becomes more concentrated. Keep it on the heat until you need it.

In another saucepan, add the rice and cover it with water (about 1 inch above the rice). We’re going to blanch the rice. Once it starts boiling, cook for 5 minutes, then drain it in a colander and rinse under cold running water. Drain well and set aside.

Take a lemon and, using a sharp knife, cut off the peel in one piece if possible—it will be easier to remove later.

With the rice well drained, the lemon peel ready, and the sugars weighed, add everything to the saucepan with the simmering milk. Add the salt and the cinnamon stick as well. Stir with a wooden spoon.

I didn’t time the cooking exactly—I tasted the rice until it was cooked but still slightly firm, about 7 minutes. (Don’t worry, you can adjust it later.)

Preheat the oven to 400–450°F (200–230°C), top and bottom heat. Transfer everything to a lidded oven-safe dish (like Pyrex) and bake for about 10 minutes. If it’s not to your liking after this time, leave it in a few more minutes. If it gets too dry, sprinkle a couple of tablespoons of milk over the top and return to the oven. Remember, bomba rice will absorb all the milk.

Remove from the oven, use a fork to take out the lemon peel, and transfer the pudding to a cool serving dish. Sprinkle with ground cinnamon and let the rice pudding rest and cool to room temperature before serving.