Step 1: Gather all your ingredients: short-grain rice, whole milk, granulated sugar, salt, and vanilla extract. No need to rinse the rice, as the starch helps create a creamier pudding.
Step 2: In a heavy-bottomed saucepan, combine the uncooked short-grain rice, whole milk, granulated sugar, and salt. Stir gently to dissolve the sugar.
Step 3: Place the saucepan over medium-low heat and bring the mixture to a very gentle simmer, just until small bubbles form around the edges. Do not let it boil vigorously.
Step 4: Reduce the heat to low, ensuring the mixture maintains a very gentle simmer. Cook uncovered, stirring frequently (every 5-10 minutes) for 30-45 minutes. This frequent stirring prevents sticking and helps release starch for creaminess. The liquid will slowly reduce and thicken as the rice absorbs the milk.
Step 5: After 30-45 minutes, the rice should be tender and plump, and the pudding should have thickened to a creamy, custardy consistency. Remember, it will thicken further as it cools. Taste and adjust sweetness if desired. If it's too thick, stir in a splash of warm milk.
Step 6: Remove the saucepan from the heat. Stir in the vanilla extract and the optional tablespoon of unsalted butter until fully combined. This adds richness and sheen.
Step 7: Allow the rice pudding to rest for 5-10 minutes before serving warm, or chill completely in the refrigerator for several hours for a refreshing cold dessert. Garnish as desired with cinnamon, fruit, or other toppings.