6 c. whole milk (or 2% milk)
3/4 c. long grain white rice
1 c. heavy cream
3/4 c. white sugar
3 egg yolks large and beaten
2 tsp. vanilla extract
1/4 tsp. salt
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, stir to a boil. Reduce heat and simmer uncovered until rice is tender, about 55 minutes, stirring occasionally.

Meanwhile, in small bowl combine cream, sugar, egg yolks, vanilla and salt. 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 generously with cinnamon. Chill at least 4 hours.