Start by rinsing 1 cup of short-grain rice under cold running water in a fine-mesh strainer for 2-3 minutes.

In a medium saucepan, combine 4 cups of whole milk, 1 cinnamon stick, and a pinch of salt. Warm until just about to boil.

Stir in the rinsed rice to the warm milk mixture and cook on low heat for 25-30 minutes, stirring frequently.

Remove the cinnamon stick, then stir in ⅓ cup of sugar and 1 teaspoon of vanilla extract. Optionally add 1 tablespoon of butter and cook for an additional 2-3 minutes.

Transfer the pudding into serving bowls and allow to cool or serve warm.

Just before serving, add optional toppings like ground cinnamon, toasted nuts, or fresh berries.