* To make it creamier and thicker, I use half-and-half or heavy cream)
Mix together rice, 2 quarts whole milk, sugar and salt and bring to a boil. Lower
heat and boil about 50 minutes until rice is cooked. Stir regularly.
Add together the 1 pint whole milk, eggs and vanilla extract. Beat well and add
very slowly to rice mixture to thicken. Bring to a boil and take off the heat. You
can add some yellow food coloring if you want to.
Transfer pudding to a 3-quart
dish, sprinkle with cinnamon and cover with clear wrap and refrigerate until cold.