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Bring milk, rice, and salt to simmer in heavy medium saucepan. Reduce heat to low.
Cover and gently simmer until rice is very tender and liquid is almost absorbed,
stirring occasionally, about 30-60 minutes. Whisk milk, eggs, sugar, vanilla, and
cinnamon to blend in medium bowl. Stir in raisins. Gradually stir egg mixture into
rice mixture. Stir over very low heat until mixture is just thickened, about 6 minutes,
don't heat over 70C or eggs will curdle. Transfer to individual soufflé moulds.

Chill to set.
Brulee top: Sprinkle castor sugar on top of cooled custard, making an even layer.
Place under a hot salamander until golden coloured, or use a Brulee torch to create the caramelised sugar top.