Creamy Rice Pudding

Adapted from finecooking.com
4 cups whole milk
3/4 cup sugar
1/2 cup raw long-grain white rice
Pinch salt
1 vanilla bean, split, or 1 tsp. vanilla extract
2 large egg yolks
1/4 cup raisins.

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Dump the milk, rice, salt, sugar,and split vanilla bean into a large, heavy saucepan (if you're using vanilla extract, don't add it yet). Bring to a boil over high heat, stirring constantly. Reduce the heat to low, cover, and simmer gently, stirring occasionally, for 45 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender and the pudding is reduced to about 3-1/2 cups, about 8 minutes. It's important to let the pudding simmer gently, not boil, and you'll need to stir constantly toward the end of cooking to prevent scorching. Be sure rice is cooked through. Cook longer, if needed.
In a medium bowl, whisk the egg yolks and vanilla extract (if using). Slowly add the cooked rice mixture, whisking constantly. Pour the mixture back into the saucepan, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat. Transfer the pudding to a bowl or serving dish.  If you've used a vanilla bean, fish it out when the pudding has cooled, scrape out the seeds, and stir the scrapings into the pudding.  Discard the empty bean. Stir in raisins. Serve warm, at room temperature, or chilled.
This recipe can be doubled.