Cook the Rice: If you haven’t already, cook 2 cups of white rice according to package instructions. Ensure it is fully cooked and fluffy before using it in the pudding.

Combine the Base Ingredients: In a large saucepan, combine the cooked rice, whole milk, granulated sugar, and salt. Stir well to dissolve the sugar.

Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent sticking. Let it cook for about 15 minutes until slightly thickened.

Prepare the Egg Mixture: In a separate bowl, whisk together the beaten eggs, vanilla extract, and ground cinnamon.

Temper the Eggs: Slowly add a few tablespoons of the hot rice mixture into the egg mixture while whisking constantly. This prevents the eggs from scrambling.

Combine and Cook: Gradually pour the tempered egg mixture back into the saucepan with the rice. Stir continuously and cook for another 5 minutes until the pudding thickens to your desired consistency.

Add Raisins (Optional): If using, stir in the raisins and mix well.

Cool and Serve: Remove the pudding from heat and let it cool slightly before serving. Enjoy it warm or refrigerate for a few hours for a chilled version.