In a medium sized, heavy sauce pan combine milk, cream, sugar, rice, vanilla, cinnamon and salt. Bring mixture to a simmer and cook over medium low heat until rice is tender and mixture is slightly thickened, 30-40 minutes. It will thicken more as it cools.
Stir in raisins or currants and let pudding set for 5 minutes for raisins to soften before portioning into individual bowls (or you can serve from a single large bowl). Serve room temperature or chilled with whipped cream if desired.
Notes
You could add almond extract in place of or in addition to vanilla, or use bourbon, frangelico or other alcohol as you prefer.