Fried Rice Pudding

In a heavy-bottomed saucepan, combine the short grain rice, whole milk, piloncillo, Mexican cinnamon stick, and lime zest. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Reduce heat to low and continue to cook, stirring frequently, until the short grain rice is tender and the mixture has thickened to a creamy pudding consistency, about 30-40 minutes.

Remove the Mexican cinnamon stick and lime zest from the rice pudding. Stir in the vanilla extract.