In a saucepan, combine white rice, whole milk, sugar, vanilla extract, ground cinnamon, and salt.
Bring the mixture to a gentle boil over medium heat, stirring occasionally.
Reduce heat to low and let the rice pudding simmer for 20-25 minutes until the rice is tender and the mixture thickens.
Add raisins in the last 5 minutes of cooking if desired.
Remove from heat and let the rice pudding cool slightly before serving.
Serve in individual bowls, garnished with cinnamon or additional raisins.
Store leftovers in the refrigerator for up to 3 days.
