1. Place 3 cups of the milk, cinnamon sticks, lemon zest, sugar, and salt in medium saucepan. Bring to boil on medium heat. Reduce the heat to low, add rice and cook 10 to 15 minutes or until milk is almost evaporated, stirring occasionally.
2. Stirring constantly, add remaining 2 cups of milk, 1/2 cup at a time, waiting to add more milk until the rice has absorbed the liquid. With the last 1/2 cup of milk, add the condensed milk and cook for 2 to 3 minutes, or until it thickens to your desired consistency. (Note that as the rice cools, it will thicken considerably.) Remove from heat.
3. Add butter and stir to combine. Allow to cool slightly. Remove cinnamon sticks before serving. Serve warm, or refrigerate and serve cold. Sprinkle with ground cinnamon to serve.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
