Traditional Rice Pudding

Instructions

1. Prepare the rice
   Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky.
2. Combine ingredients
   In a large, heavy-bottomed saucepan, combine the rinsed rice, whole milk, heavy cream, sugar, salt, and cinnamon stick. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom.
3. Slow cook the pudding
   Reduce heat to low and simmer gently, stirring occasionally, for about 30-35 minutes until the rice is tender and the mixture has thickened to a creamy consistency. Make sure to stir more frequently toward the end of cooking to prevent scorching.
4. Add finishing touches
   Remove the saucepan from heat and discard the cinnamon stick. If using eggs, temper them by slowly adding a small amount of the hot rice mixture while whisking constantly, then stir the egg mixture back into the pudding. Add the butter, vanilla extract, and raisins (if using) and stir until well combined.
5. Rest and serve
   Cover the pudding and let it rest for 5-10 minutes. The pudding will continue to thicken as it cools. Serve warm or chilled, sprinkled with ground cinnamon. For cold rice pudding, transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours.