Rice Pudding with Raisins

Combine 4 cups milk, rice, sugar, butter, cinnamon and salt in a large saucepan. Heat to a simmer over medium-low heat. Simmer until rice is tender and pudding is creamy, stirring frequently, about 60 minutes. Remove pan from heat and stir in raisins and vanilla. Place remaining 3/4 cup milk in a small saucepan and heat to a simmer. Whisk yolks to blend in a medium bowl. Whisk in hot milk and return to pan. Cook, stirring, over medium heat until mixture just comes to a simmer. Stir into egg mixture. Transfer pudding to a glass bowl. Cover and refrigerate 30 minutes.