Prepare the browned butter: In a small saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma (about 4-6 minutes). Immediately remove from heat and set aside.

In a medium saucepan, combine the milk and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Once simmering, slowly whisk in the Cream of Rice cereal in a steady stream to prevent lumps from forming. Reduce the heat to low.

Continue to cook, stirring frequently, for about 5 minutes, or until the cereal has thickened to your desired consistency. Be sure to scrape the bottom of the pan frequently.

Divide the hot Cream of Rice evenly between two serving bowls.

To make the finish: Gently warm the reserved browned butter if it has solidified slightly. Whisk in the honey and vanilla extract until well combined. Drizzle the honey butter mixture evenly over the top of both bowls.

Garnish immediately with a light dusting of ground cinnamon and serve warm.