Classic Creamy Sweet Rice Pudding with Cinnamon and Vanilla

1.Rinse the rice thoroughly under cold running water until the water runs clear. This removes excess starch and prevents the pudding from becoming overly sticky.

2.In a heavy-bottomed saucepan, combine the rinsed rice, 1 cup of water, and the salt. Bring to a boil over medium-high heat, then immediately reduce the heat to low. Cover and simmer for 10 minutes, or until the water is completely absorbed.

3.Pour in the 4 cups of whole milk and add the cinnamon stick. Increase the heat to medium-low and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.

4.Once simmering, reduce the heat to the lowest setting. Cook uncovered for 35 to 45 minutes, stirring frequently (every 3-5 minutes), especially toward the end of the cooking time. The pudding is ready when the rice is tender and the mixture has thickened to a creamy consistency.

5.Remove the saucepan from the heat. Stir in the granulated sugar, vanilla extract, and golden raisins (if using). Stir until the sugar is completely dissolved.

6.Let the pudding stand for 10 minutes; it will continue to thicken as it cools. If the pudding becomes too thick, stir in a splash of extra milk to reach your desired consistency.

7.Remove and discard the cinnamon stick. Serve the rice pudding warm or chill completely for a cold dessert. Garnish each serving with a sprinkle of ground cinnamon and chopped nuts.