Step 1

Preheat your oven to 325°F (165°C).

Step 2

Lightly grease a medium-sized baking dish with butter to prevent sticking.

Step 3

In a medium saucepan, bring 1 ½ cups of water to a boil.

Step 4

Add the rice, lower the heat to a simmer, cover, and cook for 10-12 minutes until just tender.

Step 5

Drain any excess water and let it cool slightly.

Step 6

In a large mixing bowl, whisk together whole milk, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt.

Step 7

In a separate small bowl, lightly beat the eggs, then slowly whisk them into the milk mixture.

Step 8

Spread the cooked rice evenly in the greased baking dish.

Step 9

Sprinkle in raisins or sultanas, if using.

Step 10

Pour the custard mixture over the rice, stirring gently to combine.

Step 11

Place the baking dish inside a larger roasting pan and pour hot water into the outer pan, creating a water bath (this prevents curdling and keeps the pudding creamy).

Step 12

Bake for 45-55 minutes, stirring once midway through, until the top is slightly golden and the pudding is set but still slightly jiggly in the center.

Step 13

Let the pudding cool for 10-15 minutes before serving.

Step 14

Enjoy it warm with a sprinkle of cinnamon, or refrigerate for a firmer texture and serve chilled.