Creamy Arborio Rice Pudding

1 cup Sophia Arborio Rice
1/2 cup sugar
1/4 teaspoon Sophia Coarse Sea Salt
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
4 3/4 cups whole milk, divided
1 1/2 teaspoons pure vanilla extract
1/4 cup heavy cream
Ground cinnamon, for serving (optional)

In a large saucepan, bring rice, sugar, salt, cloves, nutmeg, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook 5-10 minutes more, stirring constantly, until rice is tender and pudding is creamy. Stir in vanilla and remaining 1/4 cup milk.

Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve chilled, simply stir in heavy cream and sprinkle with cinnamon.  To serve warm, reheat in microwave, then stir in heavy cream and sprinkle with cinnamon.