Creamy Rice Pudding
6 cups 2% low-fat milk
3/4 cup white rice (not instant)
1/2 cup raisins (optional)
1 cup heavy cream (whipping cream, not whipped)
3 egg yolks, slightly beaten
3 teaspoons vanilla
1/4 teaspoon salt
1/2 cup cinnamon sugar
Combine milk and rice in a saucepan. Bring to a boil.
Simmer on low heat 50-55 minutes, stirring often. Be careful not to burn.
Combine cream, egg yolks, vanilla, salt, sugar, and raisins together, and add to rice mixture.
Cook until thickens, stirring constantly.
Pour into a 2 1/2 quart serving dish. Sprinkle cinnamon on top. Serve it warm or chilled.