6 c. milk
3/4 c. long grain rice (do not use instant rice)
1 c. heavy or carton of whipping cream
3/4 c. sugar
3 egg yolks, beaten
2 tsp. vanilla extract
1/4 tsp. salt
About 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 a boil. Reduce heat and simmer, uncovered, until rice is tender, approximately 55 minutes (at times could be a lot less - you can test a piece of rice to see if cooked). Stir occasionally so as not to burn.

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 form heat and pour into 2 quart serving dish. Sprinkle generously with cinnamon, if desired. Chill at least 4 hours. Makes about 6 cups. 250 calories per 1/2 cup.