Creamiest Rice Pudding

Directions

1. 1
   In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar, rice, and cinnamon sticks. Simmer, covered, 1 to 1 1/2 hours, stirring frequently. (Alternately, bring mixture to a simmer on the stove top, then transfer to a crockpot on low for 4 hours.).
2. 2
   In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Add 1/4 cup of hot pudding to egg mixture and beat well. Repeat this process 3 more times, until mixture is quite warm.
3. 3
   Remove cinnamon sticks from pot. Stir egg mixture back into pudding and return pot to low heat, stirring constantly for 2 minutes. Stir in raisins and pour into a 9x13 inch dish. Cover with plastic wrap, folding back the corners to allow the steam to escape.
4. 4
   When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.