Ingredients:

1 white rice cup
4 quarts whole milk
1 granulated sugar cup
1 tablespoon salt 2 big eggs
1 tsp pure vanilla extract
Optional: 1/2 cup raisins
Cinnamon powder, for garnish
Topping: ground nutmeg
Instructions:

Prepare the Rice: Thoroughly rinse the rice in a fine-mesh strainer under cold running water. Drain.
Rice and Milk: Combine the rinsed rice and 2 cups of milk in a large, heavy-bottomed saucepan. Bring to a boil over medium heat, continually stirring to prevent sticking.
Reduce the heat to low, cover, and cook for 20-25 minutes, or until the rice is cooked and most of the milk has been absorbed. To avoid sticking, stir occasionally.
Add the Granulated Sugar and Salt: Stir in the granulated sugar and salt. Cook for another 15-20 minutes, uncovered, over low heat, or until the mixture thickens.
Whisk the eggs separately in a separate basin. While whisking continually, add a little amount of the heated rice mixture to the beaten eggs. This aids in tempering the eggs.
Combine the Egg Mixture: Gradually whisk the egg mixture back into the rice mixture.
Remove the saucepan from the heat and stir in the vanilla and raisins. Add the remaining 2 cups of milk, vanilla essence, and raisins (if using) and mix well. Combine thoroughly.
Serve Warm or Cold: You can serve the rice pudding warm or cold. It will thicken further as it cools.
Garnish: Sprinkle the top of the rice pudding with ground cinnamon and nutmeg to taste before serving.
Enjoy:
Enjoy your homemade, old-fashioned rice pudding. It’s great served warm as a dessert or chilled for a cool treat.
This creamy, sweet rice pudding will take you back to your mother’s or grandmother’s cooking. It’s ideal for when you want a cozy dessert.