Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.

Bring 1½ cups of water to a boil in a medium saucepan. Add 1 cup of short-grain rice, cover, reduce heat, and simmer for 10-12 minutes.

In a large bowl, whisk together 1 cup of whole milk, 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, a pinch of salt, ½ teaspoon of cinnamon, and ¼ teaspoon of nutmeg. In a separate bowl, lightly beat 3 eggs, then gradually whisk them into the milk mixture.

Spread the cooked rice in the bottom of the greased baking dish and sprinkle with optional raisins. Pour the custard mixture over the rice and gently stir.

Place the baking dish in a larger pan filled with hot water and bake for 45-55 minutes, stirring halfway through.

Allow the pudding to cool for 10-15 minutes before serving. Optionally, sprinkle with extra cinnamon.