In a saucepan, combine the whole milk, cinnamon sticks, and lemon peel. Heat over medium heat until it starts to boil.

Once the milk comes to a boil, add the short-grain rice. Reduce the heat to low and cook slowly for 40–50 minutes.

Stir occasionally while the rice cooks to prevent it from sticking to the bottom of the pan.

When the rice is tender, remove the cinnamon sticks and lemon peel. Add the sweetened condensed milk and cook for 15 more minutes.

Next, add 1/2 cup granulated sugar (120 grams), 2 tablespoons unsalted butter (30 grams), and a little water to the saucepan. Mix well and cook over low heat for another 5 minutes.