Raisin Rice Pudding

Nice soft rice pudding, cooked on the cooktop. My mother had a pint of "light" cream (just barely more fat than whole milk) that she wanted used up. It was a bit of a scramble to find a recipe that matched her cupboard, but this fit the bill. We used jasmine rice, and cooked the rice (in milk, with sugar and salt) for more than an hour (low simmer). Two egg yolks then provided some thickening, however I found that I had to cook it for more than 10 minutes before I observed thickening, not the 2 minutes described in the recipe. I mixed in a combination of raisins and craisins, and it was an interesting surprise, this combination of sweet and sour-ish dried fruits.