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Rinse and drain the white rice.
In a pot, combine the rinsed rice, 1 cup milk, 1 ½ cups water, 1 vanilla bean (split and scraped), and 1 cinnamon stick. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes.
While the rice is cooking, take the remaining 2 cups of milk and heat in a saucepan. Add the Champurrado Mix and bring it to a boil. Once boiling, reduce the heat and whisk until the Champurrado Mix is well incorporated. Set aside.
After the rice has cooked for 15 minutes, remove the vanilla bean and cinnamon stick, stir in the condensed milk, 1 can of lechera, and the prepared champurrado. Mix well and continue to cook for an additional 20-25 minutes or until the desired consistency is achieved.