Rice Pudding Recipe: In a medium heavy bottomed saucepan combine the milk, rice, and salt.  Place saucepan over high heat and bring to a boil.  Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes).  Stir the milk mixture frequently using a heatproof rubber 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 and ground cinnamon.  Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes.  Remove from heat and add the vanilla extract and raisins.  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.  Refrigerate until serving time, about 1 to 2 hours. 

If desired, garnish with lightly sweetened whipped cream.

Makes 2 to 3 servings.

Note: Can double the recipe for 4 to 6 servings.

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