Stove-Top Brown Sugar Cinnamon Rice Pudding

Bring milk, rice and salt to boil in a large pot then reduce heat to low. Cook for 10-12 minutes, or until liquid is absorbed and rice is almost tender. Add 2 cups of half-and-half and keep on low for another 10-15 minutes until liquid is absorbed, stirring occasionally.

Add brown sugar, vanilla, egg yolks, and cinnamon to a bowl and whisk together. Add some of the hot rice mixture to the brown sugar mixture and mix together. Then add all of the brown sugar mixture to the rice mixture and stir thoroughly. Add the final ½ cup of half-and-half at this point. Cook an additional 10 minutes or until liquid is mostly absorbed.