Pour whole milk over raw white rice, alongside 3 extra ingredients,

For a richer version, replace 1 cup of the whole milk with half-and-half or evaporated milk, which gives the pudding a more custard-like texture. If you enjoy mix-ins, stir in 1/2 cup of raisins or golden raisins during the last 30 to 45 minutes of cooking so they plump without breaking down. A pinch of kosher salt (about 1/8 teaspoon) added with the sugar will quietly sharpen the flavors without making the pudding taste salty.

To lean into different culinary traditions, swap the cinnamon for 1/2 teaspoon ground cardamom and a small piece of orange peel for a Middle Eastern-leaning profile, or add a stick of cinnamon and a strip of lemon zest (removing both before serving) for a more Spanish-style arroz con leche feel.

If you prefer a looser, spoonable pudding even after chilling, whisk in a few extra tablespoons of milk just before serving. Leftovers keep well in the refrigerator for up to 3 days; the pudding will thicken as it sits, so plan on loosening it with additional milk when reheating gently on the stovetop or in the microwave.