Rinse 1 cup of Arborio rice under cold running water until the water runs mostly clear. Set aside.

In a heavy-bottomed saucepan, combine 4 cups of whole milk, 1 cup of granulated sugar, and a pinch of salt. Warm over medium heat until sugar dissolves and milk is steaming, about 5-7 minutes.

Stir in the rinsed Arborio rice and bring to a gentle simmer, about 2-3 minutes. Stir occasionally to prevent sticking.

Reduce the heat to low and cook uncovered for 30-35 minutes, stirring frequently until the pudding thickens and the rice becomes tender.

Remove from heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract until incorporated.

Spoon the warm rice pudding into bowls and serve immediately, or allow it to cool for later. Optional: sprinkle with ground cinnamon before serving.