Steps:

1. Place the rice in a sifter and wash it under water.
2. Heat 2 cups of water in a medium saucepan over high heat.
3. When it begins to boil, add rice and cinnamon stick, put top on and cook over medium-low heat for 20 minutes.
4. Once cooked, add the vanilla and place aside.
5. Boil the three milks (whole, cannabis and evaporated), along with the sugar, in a small pot over medium heat.
6. Dissolve the corn starch in 1/2 cup of remaining water.
7. Strain the mixture and pour it into the boiling milk, stirring constantly so that it does not stick.
8. Cook for 3 minutes and pour over cooked rice.
9. Return the rice to the flame and let everything cook together for 2 minutes over very low heat.
10. Turn off the rice and stir from time to time to cool with out thickening to much.
11. Garnish with ground cinnamon and refrigerate.

Recipe by: B. Muñoz