The Modern Nonna

0 Rinse the rice really well. To a pot, add the water and let it come to a boil. Add in the rinsed rice and reduce the heat to low. 
1 Put a lid on the pot, leaving an opening on the side, and let it boil until the water has fully evaporated. 
2 Once the rice is 90% cooked and the water has fully absorbed into the rice, remove it from the heat. 
3 In a separate pot, add the milk, sugar, and cinnamon stick. Let it come to a simmer and stir until the sugar dissolves. 
4 Add in the cooked rice and stir the whole time, until the mixture thickens. This can take up to 10 minutes on medium heat. You don't want the milk to burn so keep stirring and reduce the heat to medium-low if you need to. 
5 Carefully taste the rice and when it's fully cooked and thick, you can take it off the heat. Make sure to blow on it so you don't burn your mouth when you taste it. 
6 Last but not least, stir in the pure vanilla bean paste or extract. Pour the pudding into ramekins (glasses or bowls) and enjoy warm or let it cool completely, cover it, and transfer into the fridge. If you like rice pudding warm or cold it's totally up to preference. I personally like both! Enjoy.