Step 1

Rice the rice thoroughly. Rinse the rice 4-5 times until the water runs almost clear. This step removes excess surface starch, preventing the pudding from becoming gummy and helping it cook evenly into a creamy texture. Skipping the rinse leads to sticky, clumpy, gummy rice pudding -- not the silky texture we want.

Step 2

Cook the rice. In a deep, large saucepan, bring the water, rinsed rice, and salt to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed -- about 15-18 minutes. If there is still water leftover, drain it before adding the 3 milks

Step 3

Add the 3 milks to the rice. Once the rice is cooked, stir in evaporated milk, sweetened condensed milk, and whole milk. Cook over medium-high heat and bring to a boil (watch carefully so it doesn't overflow). Reduce the heat to low and cook, stirring constantly, until the mixture is thick, about 18-20 minutes. The rice pudding will thicken as it cools.

Step 4

Taste for sweetness and add more sweetness if desired. Stir in cinnamon and vanilla bean paste, if desired.

Step 5

Make homemade whipped cream or use spray whipped cream. In a bowl, beat heavy cream and powdered sugar until soft peaks form.

Step 6

Serve. Spoon the warm rice pudding into bowls or chill in the refrigerator if you prefer to serve it cold. Top with fresh whipped cream and sprinkle with cinnamon.