Preheat your oven to 325°F (165°C).

Rinse the rice under cold water until the water runs clear.

In a large mixing bowl, combine the rinsed rice, sweetened condensed milk, whole milk, room temperature eggs, and melted butter. Whisk until blended.

Lightly grease a glass or ceramic baking dish and pour the creamy rice mixture into the prepared dish.

Bake for 60 to 70 minutes until the edges are set and the top is golden brown.

Allow the pudding to cool for at least 15 minutes before slicing.

Serve warm or chilled, topped with cinnamon or toasted nuts.