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1
Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
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2
Add the rice and return to a boil, stir once, cover and cook for 20 min.
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3
Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so.
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4
Take from the heat and remove the cinnamon and zest.
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5
Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well.
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6
Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.
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7
Preheat the broiler and dot the top of the pudding with the butter.
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8
Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.
