Creamy Rice Pudding

6 cups 2% low-fat milk 
3/4 cup white rice (not instant) 
1/2 cup raisins (optional) 
1 cup heavy cream (whipping cream, not whipped) 
3 egg yolks, slightly beaten 
3 teaspoons vanilla 
1/4 teaspoon salt 
1/2 cup cinnamon  sugar

Combine milk and rice in a saucepan. Bring to a boil.

Simmer on low heat 50-55 minutes, stirring often. Be careful not to burn.

Combine cream, egg yolks, vanilla, salt, sugar, and raisins together, and add to rice mixture.

Cook until thickens, stirring constantly.

Pour into a 2 1/2 quart serving dish. Sprinkle cinnamon on top. Serve it warm or chilled.