Extra Creamy Rice Pudding - cooking recipe

Ingredients

4 cups cooked short-grain white rice
1/2 cup sugar (or to taste)
4 cups full-fat milk (1 litre)
1 cup half-and-half cream (or use 18% table cream)
2 teaspoons vanilla
1/2 - 1 teaspoon cinnamon
2 eggs, lightly beaten
1 -2 tablespoon butter (optional)
1/2 cup golden raisin (can use more)

Preparation

In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
Stir in butter (if using) and raisins.