Classic Rice Pudding with Golden Raisins

1. Simmer the Base

1. In a medium heavy-bottomed saucepan, combine the dessert rice, whole milk, water, sugar, and a pinch of salt.
2. Place over medium heat and bring the mixture to a gentle boil, stirring frequently to ensure the rice doesn't stick to the bottom.

2. Cook Low and Slow

1. Once boiling, turn the heat down to low so the liquid maintains a very gentle simmer.
2. Cook uncovered for about 30 to 35 minutes, stirring every couple of minutes. The rice will absorb the liquid and the starch will create a thick, velvety custard.

3. Add the Raisins and Aromatics

1. Stir in the golden raisins and vanilla extract during the last 10 minutes of cooking, allowing the raisins to plump up in the hot milk.
2. When the pudding is thick, creamy, and the rice grains are tender, remove the pan from the heat. Stir in the butter until completely melted and incorporated.

4. Finish and Serve

1. Let the pudding rest for 5 minutes off the heat—it will continue to thicken slightly as it cools.
2. Spoon into bowls and dust each portion with ground cinnamon before serving warm.