Begin by rinsing the rice under cold water and then draining it.
In a large saucepan, combine the rice, sugar, milk, and a pinch of salt.
Lengthwise slice the vanilla pod and scrape out the seeds into the saucepan. For extra flavour, add the emptied pod as well.
Place the saucepan over medium-low heat and bring the mixture to a simmer, stirring constantly.
Once the mixture is simmering, reduce the heat to low. Cook and stir occasionally for approximately 40 minutes, or until the rice becomes tender and the milk thickens to a creamy consistency.
Remove the saucepan from the heat.
Allow the pudding to cool slightly, as it will continue to thicken during this time.
Serve the pudding warm, and if desired, garnish it with a cinnamon stick.