Peruvian Rice Pudding

Ingredients

 * 1 cup white rice
 * 5 cups water
 * 2 cans condensed milk
 * 1 can evaporated milk
 * 1 cup port wine
 * 1 stick cinnamon
 * Powdered cinnamon
 * Rind of 1 orange
 * 2 clove nails

Directions

 * 1) Heat water in a large saucepan with the orange, cinnamon stick, and cloves until it boils.
 * 2) Add rice and cook over low heat until the water is absorbed (and the rice is well cooked).
 * 3) Remove the orange rind and species, and add the 3 cans of milk.
 * 4) Cook over low heat for some 10 minutes, stirring always with a wooden spoon to prevent sticking.
 * 5) The pudding must acquire a thick, creamy consistency.
 * 6) Add the port wine and cook for 2 more minutes.
 * 7) Remove from the heat and let cool. Serve with enough cinnamon powder to cover the surface and decorate with a cinnamon stick.