Start by rinsing the rice under cold running water until the water runs clear. This removes excess starch and helps create a smooth, creamy pudding instead of a sticky texture later.

In a medium saucepan, combine the whole milk and heavy cream. Place over medium heat and warm gently until steaming. Stir occasionally to prevent scorching, but do not let it boil at any point.

Add the rinsed rice into the warm milk mixture. Lower the heat to a gentle simmer and begin cooking slowly. Stir often so the rice does not stick to the bottom or sides.

After about 15 minutes of cooking, stir in the sugar, salt, and ground cinnamon. Mix well until fully dissolved. The mixture will begin to thicken as the rice continues to cook.

Continue cooking for another 20 minutes, stirring frequently. The rice should become soft and tender while absorbing the liquid. The pudding will naturally thicken into a creamy consistency as it cooks.

Once the rice is fully cooked, remove the saucepan from the heat. Stir in the vanilla extract and butter. This step adds richness and creates a smooth, silky finish with a comforting aroma.

If using raisins, stir them into the warm pudding now. The heat will soften them slightly, adding a gentle sweetness and chewy texture that complements the creamy rice beautifully.

Allow the rice pudding to rest for about 5 minutes before serving. During this time, it will thicken slightly and develop a more balanced texture that is creamy and easy to scoop.

Spoon the pudding into serving bowls while warm or let it cool for a chilled version. Top with fresh berries or a sprinkle of cinnamon to enhance both flavor and presentation.

Take a moment to enjoy each spoonful slowly. The creamy texture, gentle sweetness, and warm flavors make this dessert comforting and satisfying, perfect for any time you want a cozy treat.