Bring first 3 ingredients to boil in heavy large pot, stirring until sugar dissolves. Add rice, cinnamon sticks and vanilla and bring to boil. Reduce heat to medium-low and cook 8 minutes, stirring occasionally. Stir in yolk mixture. Simmer 10 minutes. Cool, cover and refrigerate until well chilled, stirring occasionally, at least 5 hours. (Can be prepared 1 day ahead.) Bring large saucepan of water to simmer. Add raisins and cook 3 minutes. Drain raisins and cool completely. Remove cinnamon sticks and vanilla bean from pudding. Mix in raisins. Ladle rice pudding into bowls. Sprinkle with cinnamon and serve. dess 37