6 c. milk
3/4 c. long grain rice
1 c. heavy or whipping cream (can use Pet or Carnation milk)
3/4 c. sugar
3 egg yolks, beaten
2 tsp. vanilla extract
1/4 tsp. salt
About 1 tsp. cinnamon for top of pudding

Rinse medium saucepan with cold water; do not dry. Pour in milk and bring to boil over medium heat. Stir in rice and return to a 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 generously with cinnamon. Chill at least 4 hours. Makes 6 cups.