The best rice pudding ever

1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 large eggs, beaten
1/4 cup raisins (optional)
Instructions:
In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat until the mixture begins to simmer, stirring occasionally to dissolve the sugar.
Add the minute rice to the saucepan and reduce the heat to low. Cover and cook for 5 minutes, or until the rice is tender and has absorbed most of the milk.
In a separate bowl, beat the eggs with the vanilla extract and ground cinnamon. Gradually add about 1/2 cup of the hot rice mixture to the eggs, stirring constantly to temper the eggs.
Pour the egg mixture back into the saucepan with the rice, stirring well to combine. Cook over low heat for 2-3 minutes, until the mixture thickens. If using raisins, stir them in at this point.
Remove the saucepan from heat and let the rice pudding cool for a few minutes. The pudding will continue to thicken as it cools.
Serve the rice pudding warm or chilled, garnished with a sprinkle of ground cinnamon or coconut flakes if desired. Enjoy!