6 c. milk
3/4 c. long grain rice
1 c. heavy cream
3/4 c. sugar
3 egg yolks, beaten
2 tsp. vanilla
1/4 tsp. salt
1 tsp. cinnamon

Rinse medium pan with cold water (do not dry); pour in milk and bring to boil over medium heat. Stir in rice and return to boil. Reduce heat and simmer, uncovered until rice is tender, about 55 minutes, stirring occasionally. Meanwhile, in small bowl combine cream, sugar, egg yolks, vanilla and salt; set aside. When rice is tender, stir in cream mixture until completely combined; heat to a boil. Remove from heat and pour in 2 quart dish. Sprinkle top generously with cinnamon. Chill at least 4 hours. Makes 6 cups. Add raisins last 15 minutes if desired.

Maureen Quinn, Will's Mom