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

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

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.

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

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

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

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

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

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