Dad's Creamy Rice Pudding

This is by far the best rice pudding I have had.

Creamy Cinnamon Rice Pudding

3 quarts milk
1/2 t cinnamon
1/4 c butter
2 c white sugar
1 c heavy cream
4 eggs
1 c uncooked white rice (Dad prefers the short grain Japanese rice from Costco)
1 t vanilla

Combine milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 mins (until rice is tender). Gradually stir in sugar.

In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temp. Gradually stir the warmed egg mixture into the pot. this will keep you from having scrambled egg in your pudding!

Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl and allow to cool for 10-15 minutes before refrigerating. (refrig at least 2 hours before serving)