In a medium pot, add half of butter and fry rice for one minute, add in water then bring the water and rice to a gentle boil. Reduce heat to low, cover, and cook until most of the water is absorbed, about 15 minutes.
Stir in the whole milk, evaporated milk, sweetened condensed milk, salt, vanilla, and cinnamon if using.
Cook uncovered over low heat for 20–25 minutes, stirring often, until thick, creamy, and the rice is tender.
Stir in the butter and remove from heat.
Spoon into ramekins or shallow bowls. Let cool slightly or chill depending on your preferred texture.
Sprinkle an even layer of granulated sugar over the top of each serving. Use a kitchen torch to caramelize the sugar until deep golden and crackly.
Let sit 1–2 minutes before serving so the brûléed topping hardens.
