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

Rinse medium saucepan with cold water (do not dry). Pour in the milk and bring to a boil over medium heat. Stir in rice and return to a boil. Reduce heat and simmer uncovered until the rice is tender, about 55 minutes. Taste first, stirring occasionally.

Meanwhile combine the cream, sugar, egg yolks, vanilla, salt; set aside. When the rice is tender, stir in the cream mixture until completely combined. Heat to a boil. Remove from heat and put into a 2 quart casserole or serving dish. Sprinkle with desired amount of cinnamon. Chill at least 4 hours. Yields 6 cups.