Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.

In a medium saucepan, boil 1½ cups of water, add short-grain rice, cover, and simmer for 10–12 minutes. Drain any excess water.

In a large bowl, whisk together whole milk, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt. In a small bowl, beat the eggs, then gradually whisk into the milk mixture.

Spread the cooked rice in the baking dish, sprinkle raisins or sultanas if desired, then pour the custard mixture over the rice.

Place the baking dish in a roasting pan and fill the outer pan with hot water halfway up the sides.

Bake for 45–55 minutes until golden and slightly jiggly in the center.

Let it cool for 10–15 minutes before serving.