Rice Pudding

I just found my favorite rice pudding recipe.  I have been making recipe pudding with eggs in the recipe and it has been a real pain in the butt.  I always ended up with little bits of scrambled eggs in the pudding.  It still tasted great but it felt like a mess up.  So~  I finally found a recipe that is delicious and NO SCRAMBLED eggs.
recipe adapted by Genius Kitchen.

• ³⁄₄ cup medium grain rice or ³⁄₄ cup long grain rice
• 1 ¹⁄₂ cups water
• ¹⁄₄ teaspoon salt (heaping)
• 4 cups whole milk (I use 2%)
• ¹⁄₂ cup sugar
• ¹⁄₂ teaspoon vanilla
• cinnamon
• I added 1/4 Cup raisins
• **** I didn't have whole milk so I used ~
• 2 cups low fat milk
• 2 cups Half &Half

Directions

1. Bring rice, water and salt to a boil over med-high heat.
2. Simmer covered until water has been absorbed (approximately 15 minutes).
3. Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
4. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
5. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
6. Remove from heat and stir in vanilla.
7. Turn into a bowl or cups.
8. You can sprinkle cinnamon on the top if you like.
9. COVER with plastic wrap directly on surface "IF" you don't want a skin.
10. COOL.