1/2 cup raw medium-grain rice
3 cups milk
2 cups cream
1 cup granulated sugar
1 vanilla bean
1/2 cup dark raisins
3 egg yolks
2 tablespoons unsalted butter

Add rice to boiling water and blanch 5 minutes. Drain, then return to pan and add milk, cream and sugar. Add vanilla bean, which has been split, scraped and added to the rice pod, seeds and all.

Simmer uncovered so milk is visibly but very gently bubbling, about 45 minutes total.

After rice has simmered about 20 minutes, add raisins. At this point, add 1 teaspoon of very fine lemon zest if desired. Stir frequently with a wooden spatula or pudding will stick.

Lightly beat yolks. Remove about 1/2 cup hot rice pudding and mix it with the yolks. When well combined, return mixture to the rice pudding, turn off the heat, and stir well. Add butter and stir until melted. Remove, rinse, and dry vanilla bean for another use. Spoon rice pudding into small bowls or dessert cups. Refrigerate until serving time.