1)Cook the rice completely with just water and condensed milk.
2)Add the Crema Mexicana and evaporated milk to the pot, and let it boil over low heat until the liquids are reduced.
3)In a small bowl, beat the egg yolks and add half a cup of the hot rice mixture, whisking vigorously.
4)Add the egg mixture back to the pot and mix over low heat for 5 to 10 minutes, until thickened, or about. Make sure the mixture does not boil at this point or it will curdle.
5)Add the vanilla extract and remove from the fire. Enjoy it hot or cold.