1 cup short-grain white rice (Arborio or jasmine)

4 cups whole milk

1 can (14 oz) sweetened condensed milk

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 large egg yolks (optional, for richness)

Additional cinnamon, for garnish

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Rinse the rice under cold water until the water runs mostly clear to remove excess starch.
In a large saucepan, combine rice, whole milk, and salt. Bring to a gentle simmer over medium heat, stirring often.
Reduce heat to low and cook uncovered for about 20 minutes, stirring occasionally until rice is tender and has absorbed much of the milk.
Stir in the sweetened condensed milk and heavy cream. Continue cooking for another 10–15 minutes, stirring frequently, until the pudding thickens.
If using egg yolks, temper them by whisking a few tablespoons of hot pudding into the yolks. Slowly add back into the saucepan, stirring constantly for 2–3 minutes until smooth and slightly thicker.
Remove from heat and stir in vanilla extract and ground cinnamon.
Let cool for a few minutes. Serve warm or chilled, and sprinkle with extra cinnamon before serving.

For extra flavor, add golden raisins, orange zest, or a cinnamon stick while cooking.

Substitute coconut milk for half of the dairy for a tropical variation.

To fix overly thick pudding, stir in a little extra warm milk before serving.

Can be enjoyed cold or warm, depending on preference.

Store leftovers in the refrigerator for up to 4 days.