Soak the raisins in a bowl of water for 15 minutes then strain.

While those soak, in a large bowl add in the cream, sugar and eggs. Mix and set aside.

Rinse the rice and set aside, strain the raisins and set aside as well.

In a medium pot on medium heat, add in the milk. Heat and stir often. Make sure not to leave the pot unattended as the milk can burn easily and stick to the bottom.

Once the milk starts to boil, add in the rice and stir. Turn down the heat slightly until its lightly boiling and simmer for 25-30 minutes or until thickened and cooked through. *You will have to turn the heat down occasionally as it thickens as you do not want a rumbling boil. Continue to stir often so it doesn't stick to the bottom.

If skin forms on the top, just mix it back in.

Once thickened, remove from the heat. Slowly add the hot mixture, one spoonful at a time to the egg mixture. About 10 spoonful's in total. Stir after each addition, we do this so we don't end up with scrambled eggs.

Return it all to the pot on medium low heat and stir constantly until desired thickness.

Remove from the heat and stir in the vanilla and then add in the raisins. Enjoy warm or cool down slightly and place it in the fridge to enjoy chilled later.