Cook the Rice: Begin by cooking 1 cup of short-grain white rice according to package instructions. Short-grain rice works best for this recipe as it releases more starch, creating a creamy texture.

Combine Ingredients: In a large saucepan, combine the cooked rice, 4 cups of whole milk, ½ cup of sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. Stir well.

Simmer: Set the saucepan on medium heat and slowly simmer the contents. Stir frequently to prevent the milk from burning or the rice from sticking to the bottom.

Add Cinnamon and Raisins: Once the pudding begins to thicken (after about 15 minutes), stir in ½ teaspoons of ground cinnamon and ¼ cup of raisins if desired.

Continue Cooking: Allow the pudding to simmer for another 10-15 minutes, stirring often, until it reaches your desired consistency. For a thicker pudding, cook a bit longer.

Serve and Enjoy: Remove from heat and let the pudding cool for a few minutes. Spoon into bowls and serve warm, or refrigerate and enjoy chilled. Garnish with a dollop of whipped cream and a sprinkle of cinnamon if preferred.