Half & Half Rice Pudding

Prepare rice according to package directions. Rice should be tender but firm when done. Set aside.

In a small bowl combine eggs and ¼ cup of the half-and-half. Set aside.

In a large pan combine remaining half-and-half, sugar, salt and butter. Over medium heat bring to a boil, stirring frequently. Then lower the heat just a bit and continue to cook at a low boil for 3 minutes. Then add prepared rice and cook for 5 minutes stirring frequently with a whisk to prevent burning and to insure rice does not clump. Continue to cook until your desired tenderness then remove from heat.

With an electric mixer, mix the egg and half-and-half mixture on high until foamy. Very gradually stir the egg/milk mixture into the hot rice mixture. Put it back over medium-low heat. Add raisins and continue to cook until mixture thickens, about 5 minutes. Remove from heat. Stir in vanilla and pour into a shallow baking dish or into individual bowls. After mixture cools slightly, sprinkle generously with cinnamon and serve warm.