Creamy Rice Pudding

Combine rice with boiling water in a medium-sized saucepan. Cover. Simmer gently 15 minutes or until water is absorbed. Combine sugar with cornstarch and salt. Whisk in 1 cup milk. Stir until smooth. Add sugar mixture along with remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and raisins. Stirring steadily, bring to a slow boil. Cover, reduce heat to barest simmer, stir occasionally. Cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy. Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into the yolks. Add yolk mixture to rest of pudding. Cook 1 minute. Remove from heat again. Stir in vanilla and butter. Transfer to a serving bowl and sprinkle top with cinnamon. Serve hot or cold.