pictureimperfect:

Arborio Rice Puddingmakes four 1-cup servings
1/2 cup Arborio rice4 cups milk (skim works just fine)1/4 cup sugar1 tablespoon butter1/4 cup raisins (optional)1/2 to 1 teaspoon vanilla bean paste or vanilla extract (to taste)1 egg yolk (optional, but will add a bit of luxury to the finished texture)Sprinkling of cinnamon (optional)
In a medium heavy-bottomed sauce pan, place rice, milk, sugar, and butter; stir.  Bring to a boil; stirring occasionally.  Add raisins if using; reduce heat to a gentle bubble and stir frequently for 20-30 minutes until the rice is plump and creamy (see note below) - don’t walk away during this step.  Remove from heat and stir in vanilla and optional egg yolk if using.  Serve immediately or transfer to a storage container and cover the surface with plastic wrap to prevent a skin from forming; chill completely.  To speed the chilling process along, pour onto a large rimmed cookie sheet before covering with plastic and placing it in the fridge.  Sprinkle with a little cinnamon before serving.
Note:  If you plan to serve the rice pudding hot, cook to desired serving consistency.  If you plan to serve it cold, it will firm up when chilled so stop cooking when the consistency is a bit looser than you want.  If you find your chilled rice pudding is too firm, stir in a little cream or half and half.