7 cups milk
1 cup long-grain rice
1/2 teaspoon salt
2/3 cup seedless raisins, dark
1/3 cup sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
ground cinnamon, for garnish

Early in day, in 4-quart sauce pan over medium heat, heat milk, rice and salt to boiling. Reduce heat to low; cover and simmer 40 minutes, stirring occasionally. Add raisins and sugar; simmer 20 minutes longer or until rice is very tender. Pour rice mixture into large bowl; refrigerate until well chilled.

In a small bowl, with mixer at medium speed, beat heavy or whipping cream and vanilla extract until soft peaks form. With rubber spatula, gently fold whipped cream into rice mixture. Spoon pudding into dessert dishes.

Serve warm or refrigerate until serving time.

To serve, sprinkle each serving lightly with ground cinnamon.

Makes 8 servings.