Place the rice with some water in a bowl and set aside for 2 days. Rinse and drain the rice.

Place the soaked rice in a food processor or blender with 1 cup of whole milk.

In a medium pot, place the rice and milk mixture, the rest of milk, sugar and salt and bring to a boil.

Reduce the heat to medium-low, stirring often with a wooden spoon for about 3 hours or until the color changes to caramel and the mixture is thick as a pudding. Add the raisins and let it cool.

Pour into a glass container and cover. Refrigerate up to a week.