Cook the Rice:

In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.

Prepare the Pudding Base:

In the same saucepan with the cooked rice, add the 2 cups of whole milk, granulated sugar, and salt. Cook over medium heat, stirring frequently, until the mixture is thick and creamy, about 15-20 minutes.

Add Eggs and Flavoring:

In a small mixing bowl, whisk the eggs with the additional 1/2 cup of whole milk.

Slowly add about 1/4 cup of the hot rice mixture to the egg mixture, whisking constantly to temper the eggs.

Gradually add the egg mixture back into the saucepan with the rice, stirring continuously.

Cook the Pudding:

Cook for an additional 2-3 minutes, stirring constantly, until the pudding thickens but does not boil.

Remove from heat and stir in the vanilla extract, ground cinnamon, and ground nutmeg (if using).

Stir in the raisins (if using).