Combine water, rice, raisins, and cinnamon in a pot.

Bring the mixture to a boil over medium-high heat.

Reduce heat to low and simmer until the rice is tender, about 20 minutes.

In a separate bowl, whisk the flour into the cream until smooth.

Gradually add the cream and flour mixture to the soup, stirring constantly.

Bring the soup back to a boil, stirring continuously.

Simmer for 1 to 2 minutes, or until the soup has thickened.

Stir in the sugar and a pinch of salt.

Serve hot.