Cooking Instructions:

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

In a large saucepan, combine the rinsed rice, milk, sugar, and salt. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.

Once it reaches a boil, reduce the heat to low and cover the saucepan. Let it simmer for about 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.

Remove the saucepan from heat and stir in the vanilla extract and ground cinnamon. If you prefer a creamier pudding, you can whisk in the eggs at this stage (be sure to temper them by adding a small amount of the hot rice mixture before incorporating them).

Serve the rice pudding warm in individual bowls, or let it cool and refrigerate it for a chilled dessert. Garnish with raisins or your choice of toppings, if desired.

For best results, remember that patience is key when making rice pudding. Stirring occasionally while it cooks helps prevent the rice from sticking to the pot and guarantees an even texture.

If you find the pudding too thick after cooling, simply stir in a little more milk to reach your desired consistency. Experimenting with different spices like nutmeg or cardamom, or adding fresh fruit before serving, can also elevate your rice pudding to new heights. Enjoy!