Add rice, milk, sugar and butter into a microwavable bowl. Stir!
Microwave on high for 1 minute, then remove and stir.
Microwave for an additional minute, watching closely. Stir again after this minute.
Cook for 30 second intervals until the milk starts to bubble up, then stop. Since microwave ovens vary in intensity the timing may be different for you. Total cooking time should be between 2-3 minutes.
BE SUPER CAREFUL BECAUSE IT WILL BE SO SO HOT! Let the rice pudding sit in the microwave or on the counter for at least 10 minutes. The milk will gradually absorb and thicken up.
Sprinkle with cinnamon, and enjoy!
This is a variation of my grandmother's rice pudding recipe. Her rice pudding takes 3 hours in the oven... and sometimes I want to eat it now! It's a comfort food. So that's why I came up with this version, made in an individual serving, using up that leftover rice that just hangs out in the fridge. Yum!