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

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

Meanwhile in blender combine cream, sugar, egg yolks, vanilla and salt. When rice is tender stir in cream mixture until completely combined. Bring to boil again. Remove from heat and pour into 2 quart serving dish. Sprinkle with cinnamon. Makes 6 cups.