Old Fashioned Rice Pudding

 1 cup long-grain white rice (for extra creaminess, use medium grain rice)

2 cups whole milk

1/2 cup heavy cream

1/2 cup granulated sugar

1/4 tsp salt

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp nutmeg (optional, to taste)

1/2 cup raisins (optional - but soak in warm water first for softer texture if using)

In a medium saucepan, combine rice, milk, cream, sugar, and salt.

Bring to a gentle boil over medium heat, stirring often to prevent sticking.

Reduce heat to low and simmer, uncovered, stirring occasionally until rice is tender and mixture thickens - about 40 - 45 minutes.

Remove from heat and stir in vanilla, cinnamon, nutmeg and raisins, if using.

Let cool slightly - pudding will thicken as it cools.

serve warm, or refrigerate and serve chilled.

Top with extra cinnamon.

If pudding thickens too much after cooling, stir in a splash of milk.