• 2/3 cup basmati or white rice
• 1 teaspoon salt, divided
• 2 cups water
• 4 eggs, beaten
• 2 teaspoons vanilla extract
• 2/3 cup sugar
• 4 1/2 cups whole milk (2% or skim may be substituted)
• 1/2 cup raisins, optional
• ground cinnamon, for sprinkling
• sugared peaches or strawberries,  optional

Preheat the oven to 350°F. Combine the rice, 1/2 teaspoon salt, and water in a covered saucepan. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the rice is tender and the water is absorbed.

In a large bowl, whisk together the eggs, remaining 1/2 teaspoon salt, vanilla extract, sugar, milk, and raisins, if using. Stir in the cooked rice. Pour the mixture into a Polish pottery baking dish or any oven-safe baking dish. Sprinkle the top with cinnamon.

Place the baking dish inside a larger pan and carefully pour hot water into the outer pan until it reaches about 2 inches up the sides of the baking dish. Bake for 1 1/2 hours, or until the pudding is set. Allow to cool slightly before serving, or chill completely. If desired, top with sugared peaches or strawberries.