In a medium saucepan, combine the rice, 2 cups of milk, and salt. Bring it to a gentle boil over medium heat.
Once it starts boiling, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
If the rice looks dry before it’s fully cooked, you can add a little more milk (1/4 cup at a time) and continue to cook until tender.
2. Make the Pudding:
In a separate bowl, whisk together the remaining 1/2 cup of milk and the egg yolks (if using). This step will make the pudding extra creamy.
Gradually add the sugar and cinnamon into the rice mixture, stirring well. Bring the rice and milk mixture back to a simmer over medium-low heat, and cook for another 5-10 minutes, stirring constantly.
Slowly pour in the egg yolk mixture, stirring constantly to avoid curdling. Continue to cook and stir for an additional 5-7 minutes, until the pudding has thickened to a creamy consistency.
3. Add Vanilla and Butter:
Once the pudding has thickened, remove the saucepan from the heat and stir in the vanilla extract and unsalted butter (if using). Stir until the butter is melted and fully incorporated, making the pudding even creamier.
4. Cool and Serve:
Let the rice pudding cool slightly. It can be served warm, at room temperature, or chilled, depending on your preference.
Spoon the pudding into bowls, and optionally, sprinkle with extra cinnamon or a dash of nutmeg for garnish.
5. Storage:
If you have leftovers, store the rice pudding in an airtight container in the refrigerator for up to 3 days. The pudding will thicken as it cools, so you can add a splash of milk and stir it to loosen it up before serving.
