In a large saucepan, combine the milk, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. (Tip: Keep an eye on the pot to avoid overflowing!)

Once boiling, stir in the rice. Reduce the heat to low and partially cover the saucepan. Simmer, stirring frequently, until the rice is tender and the mixture thickens, about 25-30 minutes. (Tip: The pudding will continue to thicken as it cools.)

Add raisins, vanilla extract, and cinnamon to taste. Continue cooking until you reach your desired thickness. If the pudding becomes too thick, simply add a splash more milk to loosen it up. (Tip: Taste as you go to get the flavor just right!)

Serve warm, or let it cool to room temperature before refrigerating in an airtight container. It can also be enjoyed cold. For an extra touch, sprinkle additional cinnamon on top before serving. (Tip: This pudding can be made ahead of time and stored in the fridge for a quick dessert!)