In a large saucepan, stir together the milk, sugar, and salt. Bring to a boil over medium-high heat. Stir in the rice.
Reduce the heat to low, and partially cover. Simmer, stirring frequently, until the rice is tender and the mixture has thickened, about 25 to 30 minutes.
Stir in the raisins if using, vanilla, and cinnamon to taste. Continue cooking until desired thickness. (Keep in mind the pudding will thicken as it cools. If it gets too thick for your liking, thin with a bit more milk.)
Serve warm or let cool to room temperature, then refrigerate in an airtight container and serve cold. Top with extra cinnamon, if desired.
Notes
You can spice up the pudding however you like! Add some orange zest and ground cardamom for a delicious and easy holiday dessert. Swap the raisins for dried cranberries, apricots, or apples.
Short-grain rice is best to use in this recipe as it is starchier and holds its shape well. If you don’t have any, you can definitely use what you have in the pantry! However, I wouldn’t recommend brown rice.
Make sure to keep the temperature low. If the heat is too high and the pudding comes to a boil, you’ll risk the pudding curdling.
Remember that the rice pudding will continue to thicken as it cools. Careful not to overcook, or you’ll end up with too thick pudding.
While simmering, keep an eye on the rice mixture and keep stirring. If it’s left alone for too long, the rice will scorch on the bottom of the pan.
Instead of vanilla extract, you can use vanilla bean paste if you have some on hand.
I suggest rinsing the rice beforehand to remove any dirt, dust, or debris on the grain.