Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5               cups  half-and-half -- (half cream)
  1                cup  medium-grain white rice
     3/4           cup  granulated sugar
  2                     egg yolks
  1           teaspoon  vanilla extract
     1/2      teaspoon  ground cinnamon
  2        tablespoons  unsalted butter -- room temperature
     3/4           cup  golden raisins -- sultanas
                        cinnamon sugar
                        double heavy cream -- whipped to soft
                        peaks and chilled

Preparation:

In a large saucepan over medium-high heat, combine the half-and-half and rice and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally at the beginning and constantly the last few minutes to avoid scorching, for about 18 minutes. The rice should be soft, the mixture should be very creamy, and not all of the liquid should be absorbed. Remove from the heat and stir in the granulated sugar, mixing well. In a small bowl, whisk together the egg yolks, vanilla and cinnamon until blended. Add 1/2 cup (4 fl oz/125 ml) of the rice mixture, whisking to blend. Return the egg yolk-rice mixture to the saucepan and mix well. Add the butter and raisins and stir until evenly distributed. Pour the pudding into a 1-qt (1-l) serving bowl and let cool to room temperature. Sprinkle with cinnamon sugar and serve with whipped cream, if desired. Servings: 6 Preparation Time: 40 minutes

Nutritional Information:

332 Calories (kcal); 6g Total Fat; (15% calories from fat); 4g Protein; 68g Carbohydrate; 81mg Cholesterol; 6mg Sodium