Light rice pudding

1 c long-grain white rice
6 c skim milk
1 c sugar
3 large eggs
1 t pure vanilla extract
1/4 t ground cardamom or cinnamon, plus more for garnish
1/2 c golden raisins, plus more for garnish

In a large saucepan, combine rice and 5 cups milk; bring to a boil.
Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk.
Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
Remove from heat; stir in raisins.
Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature.
Cover and refrigerate at least 1 hour (or up to 3 days).
Serve pudding garnished with more raisins and cardamom.