6 c. milk
3/4 c. long grain rice
1 c. heavy or 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. Reduce heat and simmer uncovered until rice is tender, about 55 minutes, stirring frequently.

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 from heat and pour into 2 quart serving dish. Sprinkle top generously with cinnamon. Chill at least 4 hours (or overnight).

Makes 6 cups.