Soak raisins in rum for 1/2 hour. Drain off excess rum. Set aside.
In a large sauce pot bring water to a boil. Add in salt and rice.
Lower heat to a simmer, cover and cook for 15-20 minutes or until water is absorbed.
Remove cover, bring heat to medium and add half and half and sugar. Stir well.
Once mixture comes to a simmer, remove 3 tablespoons of liquid and mix into egg yolks using a small bowl to do this step.
Now add in egg yolk mixture and stir in well.
Add in cinnamon, raisins, and vanilla.
Continue to cook until pudding thickens, absorbing almost all of the liquid. Remove from heat and mix in butter.
Cover and let sit for 45 minutes.
I love it warm but you may refrigerate for several hours before serving. Store in refrigerator.
Recipe by taylor68too.
