Creamy Jasmine Rice Pudding Recipe

2/3 cup jasmine rice
4 cups milk
1/3 cup sugar or honey
1/2 teaspoon salt
5 cardamom pods
1 (3-inch) stick cinnamon
2 egg yolks
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1/3 cup raisins, optional

1. In a 4-quart saucepan, combine rice, milk, sugar, salt, cardamom pods and cinnamon stick. Stir over medium heat until mixture begins to boil. Reduce heat and simmer for 35 to 40 minutes, stirring occasionally to prevent rice from sticking or burning. Mixture will become thick and creamy. When milk is mostly absorbed into the rice, remove from heat.
2. In a small bowl, whisk together egg yolks, cream and vanilla. Stir into hot rice. Add raisins if desired. Cook an additional 2 to 3 minutes, until egg yolks are cooked through. Serve warm or cold. Serves 6 to 8.