Preheat oven to 350 degrees F.

Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well.

Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine.

Pour mixture into a greased, oven-safe casserole dish at least 9x9, or into individual ramekins.

Place the filled casserole dish inside a larger, oven-proof dish. Add about 1-2 inches of hot water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.

If using a 9x13 or similar size pan, bake for 40-50 minutes or until the top has set (It's okay if it jiggles just slightly). If using 9x9, you may need to add 15-20 minutes until the top has set. Serve warm.

Leftovers store well in the refrigerator for up to 5 days.