Fill a large pot with water and submerge both bags of rice completely. Turn heat to high and bring to a boil. Allow to boil for 10 minutes, then remove from heat, carefully remove rice bags from water and drain. Cut a corner of each bag and empty into a large bowl.

While the rice is cooking, place a small pot over medium heat and add the milk, sugar, and cinnamon stick. Bring mixture to a simmer and cook until the sugar is completely dissolved. Remove from heat and stir in vanilla. Remove the cinnamon stick and pour the milk mixture into the bowl with the rice and gently stir to combine. Cover with plastic wrap and place in the fridge until cool, around 1 hour.

While the rice mixture cools, gently whip the cream until slightly thickened, then add the cinnamon stick, stir, and let sit to absorb the flavor.

When the rice is cooled, scoop into shallow dishes, drizzle with the thickened cream, then top with the fresh fruit. Serve immediately.