Rinse the rice: Place the pudding rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. This washes away excess starch, which would otherwise make the pudding gloopy rather than creamy. You'll see the water change from milky white to almost clear.

Combine everything in the pan: In a medium, heavy-bottomed saucepan, add the rinsed rice, whole milk, caster sugar, vanilla extract, cinnamon stick (or ground cinnamon), and a pinch of salt. Give it a quick stir with a wooden spoon. The milk should look white and clean, with the rice grains settled at the bottom.

Bring to a gentle simmer: Place the pan over a medium heat. Watch for small bubbles to appear around the edges of the milk, and a gentle steam to rise. Do not let it boil vigorously, as the milk can scorch. You'll hear a soft, steady bubbling sound – that's your cue to reduce the heat to low.

Simmer and stir frequently: Cook on the lowest heat for 20-25 minutes, stirring every few minutes with a wooden spoon or silicone spatula. The mixture will gradually thicken. You'll notice the rice grains becoming plump and soft, and the sauce will change from a thin liquid to a thick, velvety consistency that coats the back of your spoon. The smell of warm cinnamon and vanilla will fill your kitchen.

Check for doneness: After 20 minutes, taste a grain of rice. It should be tender all the way through with no hard, chalky centre. If it's still a little firm, cook for another 3-5 minutes, stirring constantly to prevent sticking. The pudding should be slightly looser than you want it to be at serving, as it will thicken as it cools.

Finish with butter (optional): Remove the pan from the heat. If using, stir in the unsalted butter until it melts completely. This adds a glossy sheen and a rich, silky mouthfeel. The colour will become a warm, pale cream. Remove the cinnamon stick if you used one.

Rest and serve: Let the pudding sit in the pan for 2-3 minutes. This allows the flavours to meld and the texture to settle. Spoon it into bowls, dust with a little extra ground cinnamon, and add your chosen toppings. I stumbled upon this combination by accident, and it's been a hit ever since – a final sprinkle of cinnamon makes everything feel special.