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

Rinse medium saucepan with cold water (do not dry); pour in milk and bring to a 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 a 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 into 2 quart serving dish. Sprinkle top with cinnamon. Serve warm or chill.