Cinnamon Raisin Rice Pudding

Ingredients:
Cooked rice
Milk
Sugar
Salt
Cinnamon
Butter
Raisins

I took some leftover cooked basmati (about 2 cups) rice and put it in a saucepan with enough milk to cover it. I added a pinch of salt, about 1/4 cup of sugar, and a generous amount of cinnamon. I simmered this until most of the milk had been absorbed by the rice. I then added another 1/2 cup of milk (enough to give it a pudding-like consistency), a couple of tablespoons of butter, and the raisins. I cooked this for about 5 more minutes. It's good warm or cold.