Instructions

1. 1

   Preheat your oven to 325°F (160°C). Butter a 9×9-inch baking dish thoroughly, including the sides.

2. 2

   Rinse 1 cup of short-grain rice under cold water until clear.

3. 3

   In a medium saucepan, combine rinsed rice, whole milk, and a pinch of salt. Bring to a gentle simmer and cook until rice is tender, about 18-20 minutes.

4. 4

   While the rice cooks, whisk together eggs, condensed milk, vanilla extract, and ground cinnamon until smooth.

5. 5

   Carefully stir the warm cooked rice into the egg and milk mixture gently.

6. 6

   Pour the pudding mixture into the prepared baking dish and dot the top with butter.

7. 7

   Bake in the preheated oven for 50 to 60 minutes until the top is golden and slightly puffed.

8. 8

   Let the pudding cool for at least 15 minutes before serving.

9. 9

   Serve warm or at room temperature, optionally sprinkled with cinnamon or toasted nuts.