Rice pudding on stovetop

I grew up eating Cuban-style rice pudding (Diablo 3 Gold), and it was always made on the stovetop. Google "arroz con leche" and you'll find lots of recipe variations and videos. Whichever recipe you decide to go with, I suggest you choose one that does not use flour or corn starch as a thickener - the starch in the rice, and patience (thickening takes a long time if you make a big batch), takes care of that. Another ingredient I suggest is going with the sweetened condensed milk instead of milk + sugar.

The process is broken down into 1) (over)cook the sg rice with a cinnamon stick and lemon peel, 2) add the milk and sweeteners, and 3) simmer over low to medium heat, stirring and scraping the pot frequently, until thickened. It is best when eaten at room temperature, but tastes fine cold if you cooked the rice completely tender.