Preparation Steps

• Rinse the rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil over medium-high heat.
• Reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
• Add the whole milk, heavy cream, and salt to the cooked rice. Cook over medium-low heat, stirring frequently to prevent sticking, until the mixture is thick and creamy, about 20 minutes.
• Stir in the sugar and butter and continue to cook for another 5 minutes until sugar dissolves and the pudding is smooth.
• Temper the egg yolk by whisking it in a small bowl, then slowly whisk in about 1/4 cup of the hot pudding mixture. Return the tempered yolk to the pot and cook for 2 minutes more, stirring constantly, until slightly thickened.
• Remove from heat and stir in vanilla extract, ground cinnamon, and raisins (if using). Let cool slightly; the pudding will continue to thicken as it cools.
• Serve warm or chilled. Garnish with an extra sprinkle of cinnamon or a pat of butter if desired.