Spoon rice into a medium-large saucepan.  Drop in cinnamon stick.  Pour in 1/2 cup of almond milk and heat over medium-high heat, stirring frequently, until rice starts to simmer and absorbs the almond milk.

Pour in the remaining almond milk, 1/2 cup at a time. stirring occasionally, letting the rice drink up the almond milk.  Pour in the last 1/2 cup of almond milk, along with the vanilla, raisins, and the sugar.  Stir to combine and continue until the rice is very tender, but not gloppy, and the pudding is creamy.

Remove the cinnamon stick.  Pour into custard cups or ramekins and let cool.   Enjoy warm or let it cool.  Pudding keeps covered and refrigerated for several days.

Serves 6.