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1.
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Rinse a heavy saucepan with cool water; leave wet.
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Place 4 c. of the lowfat milk, the sugar, salt and vanilla bean in the pan (if using vanilla extract, don't add in it now).
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Cover and bring slowly to a boil.
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Stir in the rice with a large fork.
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Cover and simmer gently, stirring occasionally, till the rice is quite tender, about 40 min.
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Remove the vanilla bean; scrape the seeds into the rice mix and stir in.
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2.
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Preheat the oven to 400 F, with a rack in the center.
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Butter a 12-inch oval pudding or possibly gratin dish or possibly other large shallow baking dish.
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In a bowl, beat the egg, egg yolks and the remaining 2 c. lowfat milk till combined (if you are using vanilla extract, add in it now).
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Add in this mix and the raisins to the rice and stir to combine.
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Pour into the prepared baking dish.
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Set the baking dish in a roasting pan, and place in the oven.
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Pour sufficient warm tap water into the roasting pan to reach about halfway up the sides of the baking dish.
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3.
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Bake for 25 min.
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Stir the pudding gently with a fork to redistribute the rice.
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Bake for another 25 min.
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Stir again; lightly sprinkle the surface of the pudding with the cinnamon.
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Bake till the top of the pudding has crusted over lightly and is spotted with gold; the pudding should still be slightly liquid, another 25 min.
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(The total baking time is about 1 1/4 hrs.
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The timing can vary based on the depth and size of the baking dish; don't overbake.)
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4.
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Remove the pudding from the water bath and cold on a wire rack.
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Serve lukewarm or possibly slightly chilled.
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Both recipes are from _Classic Home Desserts_ by Richard Sax.
