In a large saucepan, combine 4 ½ cups of milk, heavy cream, sugar, and salt. Bring to a steep over medium heat, and stir until the sugar dissolves.

Add the rice, and stir to combine. Reduce the heat to low, and cook the rice at a simmer. Stir every 5 to 7 minutes, or more often if necessary, to ensure the rice isn’t sticking or cooking too quickly.

Cook for 55 to 65 minutes until the rice thickens and is tender. Remove from the heat, and add the vanilla. Stir in the remaining ½ cup of milk just before serving. Garnish with ground cinnamon and raisins, if using

Serve warm or cold. Store leftovers in the refrigerator for up to 3 days.