Heat the Rice: In a medium saucepan, combine the rice and milk. Place the pan over medium-low heat and bring to a simmer, stirring frequently.

Prepare the Egg Mixture: While the rice heats, combine the eggs, sugar, salt, and vanilla; whisk to blend.

Finish the Dish: Stirring briskly, add about 1/3 of the hot rice and milk mixture to the egg mixture, then pour the egg mixture back into the saucepan. Continue cooking, stirring constantly, until the pudding is thickened. Stir in the cinnamon and add 1/4 to 1/2 cup of raisins if desired.

Serve: Sprinkle with cinnamon sugar or extra raisins or berries and serve. Enjoy!

Store: Refrigerate leftover rice pudding in an airtight container. Heat the pudding or enjoy it cold within 3 to 4 days.