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

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

In a small bowl, combine cream, sugar, egg yolks, vanilla, and salt. When rice is tender, stir in the cream mixture. Heat to a boil, remove from heat, and pour into a 2-quart serving dish. Sprinkle generously with cinnamon. Chill 4 hours. Makes 6 cups.