This recipe traditionally calls for "broken rice", the lowest grade of rice—literally, rice pieces. Broken rice creates a thick, smooth texture. Here we have substituted jasmine rice, which yields a rich pudding but does not break down completely. Before cooking, be sure to rinse your rice to remove a bit of the starch and produce a smooth, not sticky, texture. If the pudding thickens when it is left to stand, stir in additional warm milk until it reaches the desired consistency.