6 c. WHOLE MILK
3/4 c. RICE (long grain or basmati)
1 c. HEAVY CREAM
3/4 c. SUGAR
3 EGG YOLKS, beaten
2 tsp. VANILLA EXTRACT
1/4 tsp. SALT
Rinse the inside of a heavy saucepan with water and do not dry. Add milk and bring to a boil on the top of the stove. Add rice and bring to a boil again and then simmer for 45-55 minutes (uncovered), until rice is very tender. Be sure to stir occasionally. You may see a skin form. Do not remove it... just stir it in.
With a whisk, beat the egg yolks and then add the sugar, salt and heavy cream and mix together.
Add some of the hot rice/milk mixture to the eggs and then return egg mixture to the pan and bring to a boil while constantly stirring. Remove from heat and add the vanilla. If you like raisins in your rice pudding, you may add some now.
Pour into heat-proof bowl and sprinkle generously with cinnamon. May be eaten warm (my preference in the winter) or serve chilled.