1 c. water
1/2 c. white rice (short or med. grain)
1/2 vanilla bean, split
1/4 tsp. salt
3 c. milk
1 c. (1/2 pt.) heavy cream
1/2 c. sugar
2 lg. eggs
1/2 c. dark seedless raisins
1/4 tsp. ground cinnamon

Heat water to boiling. Add rice, vanilla bean and salt. Cook 10 minutes. Add milk and cook over very low heat until rice is tender about 10 minutes. Lightly butter 1 1/2 quart dish. In bowl mix cream, sugar and eggs and raisins, fold into rice mixture. Remove vanilla bean and pour rice into baking dish. Sprinkle top with cinnamon. Place dish in large baking pan in preheated oven. Pour boiling water into baking pan to a depth of 1 inch.

Bake at 350 degrees for 30 to 45 minutes or until pudding is firm and golden brown.