Lemony Rice Pudding

3 cups white rice, cooked (great way to use up leftover rice!)

3 cups whole or 2% milk

2/3 cup sugar

1/8 tsp sea salt

2 tbsp Eureka Lemon Olive Oil

1/2 cup raisins (optional)

1 tsp vanilla extract

1 tsp cinnamon, divided

Combine cooked rice, milk, sugar, salt, and olive oil in a medium saucepan. Add raisins, if desired, and vanilla. Cook for 25 minutes or until most of the liquid is absorbed. Mix in half of the cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.