Rice Pudding: In a medium heavy bottomed saucepan combine the milk, rice, and salt. Place the saucepan over medium high heat and bring to a boil. Reduce the heat to a simmer and cook until the rice is tender (about 20 to 25 minutes). Stir the milk mixture frequently using a heatproof spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar, ground cinnamon, and raisins (if using).

Return to heat and cook until the rice pudding starts to thicken, about 5 to 10 minutes. Remove from heat and stir in the vanilla extract, if using. Spoon the pudding into your serving bowls and cover with plastic wrap. If you want a film or skin on the puddings, allow them to cool before covering with plastic wrap. If not serving right away, refrigerate. Rice Pudding can be served hot, warm, or cold. 

If desired, garnish with lightly sweetened whipped cream.

Makes 2 to 4 servings.

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