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

Rinse a large saucepan with cold water; do not dry. Pour in milk and bring to a boil over medium heat. Stir in rice and return to a boil; reduce heat and simmer uncovered, stirring occasionally, until rice is tender, about 55 minutes.

Meanwhile, in a small bowl, combine cream, sugar, egg yolks, vanilla and salt. When rice is tender, stir in cream mixture until thoroughly mixed and bring to a boil. Remove from heat and pour into a 2 quart serving dish. Sprinkle top generously with cinnamon. Refrigerate at least 4 hours.