Bring the heavy cream, water, short-grain brown rice, and salt to a boil in a pot. Reduce heat to low, cover, and simmer until the liquid is completely absorbed, which takes about 80 minutes.

Stir occasionally during the simmering process to prevent the rice from sticking to the bottom of the pot.📌

Fold the raisins into the rice mixture and continue cooking, uncovered, until the raisins plump up, about 10 minutes more.

If you don't like raisins, you can omit them or substitute with other dried fruits like cranberries or chopped apricots.📌

In a separate bowl, whisk together the egg yolks, white sugar, and ground cinnamon until well combined.

Ensure the egg yolks are at room temperature to prevent them from scrambling when added to the hot rice.📌

Slowly pour the egg yolk mixture into the pot with the rice while continuously stirring. Cook and stir until the mixture thickens to a pudding-like consistency, about 6 minutes.

Keep the heat low and stir constantly to prevent the eggs from cooking too quickly and creating lumps.📌