1. Heat the oven to 300°F (150°C). Butter a 2-quart (1.9 L) baking dish (a deep 8x8-inch / 20x20 cm dish or equivalent oval casserole works well).
2. Rinse the rice in a fine-mesh strainer under cold running water until the water runs mostly clear (technique: washing rice removes surface starch and prevents excessive clumping).
3. Combine the washed rice, whole milk, molasses, salt, and cinnamon in the prepared baking dish. Stir to distribute evenly.
4. Bake uncovered at 300°F (150°C) for 2 hours, stirring gently every 30 minutes — 3 stirs total — to prevent a heavy skin from forming and to distribute the rice evenly. After each stir, return the dish promptly to the oven.
5. At the final stir (approximately the 1 hour 30 minute mark), stir in 1 tablespoon (14 g) butter until melted and incorporated.
6. Continue baking uncovered for the remaining 30 minutes, until the pudding is set with only a slight jiggle at the center, the surface is a deep golden brown, the rice is completely tender when pressed against the side of the dish with a spoon, and an instant-read thermometer inserted at the center reads at least 165°F (74°C). Total bake time: 2 to 2 hours 15 minutes.
7. Remove from the oven and allow to rest for 15 minutes before serving. The pudding will thicken further as it cools. Serve warm directly from the baking dish.
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