Stir the rice (1 cup), creamer (2 cups), and a pinch of kosher salt together in a medium sized pot.
Bring to a boil, and simmer covered over low heat until rice absorbs liquid (about 20 minutes).
Add 1/2 cup hot water and stir to combine, allowing rice to continue to absorb the liquid. Continue adding water 1/2 cup at a time, allowing the rice to absorb until fully cooked (similar to making risotto).
Serve cold topped with cinnamon and fresh fruit or berries, if desired.
If pudding dries out in the fridge a bit, you can stir in more creamer or water just before serving.
I used white basmati rice for this. I recommend using a long grain white rice since it cooks up quickly. If you use another rice, such as arborio or brown rice, it may take longer and you might need a different ratio of liquid to rice.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.