Prepare the rice by bringing 2 cups of water to a boil in a medium saucepan.

Add cinnamon stick and lime zest to the boiling water, cover, and simmer over medium heat for 5 minutes.

Pour in the rice, let the mixture return to a boil, stir once, then cover and cook over medium-low heat for 20 minutes, until all the liquid is absorbed and the rice is tender.

For the pudding, stir in lowfat milk, sugar, and salt into the cooked rice.

Simmer over medium to medium-low heat, stirring frequently, until the liquid shows the first signs of thickening, about 20-25 minutes.

Remove from the heat and take out the cinnamon stick and lime zest.

In a separate bowl, beat the egg yolks until runny.

Stir in the vanilla extract and a few tablespoons of the warm rice mixture.

Slowly stir the yolk mixture back into the rice pudding.

Fold in half of the raisins.

Spoon the rice pudding into a decorative 8-inch square baking dish.

Preheat the broiler and dot the top of the rice pudding with bits of butter.

Set the dish under the broiler until the top is browned, approximately 3-4 minutes.

Sprinkle with the remaining raisins and ground cinnamon.

Serve hot or at room temperature.