rice pudding

1/2 cup rice
2 cups boiling water
1-1/2 cups milk
2/3 cup sugar
1 teaspoon vanilla extract
2 egg yolks
1 cup hot milk or half-and-half

Simmer rice in boiling water for 5 minutes. Drain. Bring 1-1/2 cups milk to simmering point. Stir in 1/3 cup sugar and add rice. Cover and cook over low heat for 45 minutes or until all the milk has been absorbed. Cool the mixture and stir in vanilla. Beat together the 2 egg yolks and the remaining 1/3 cup sugar until they are creamy. Stir in the hot milk and half-and-half. Cook over low heat until it thickens slightly, but do not let it boil or the egg yolks will curdle. Combine custard mixture and rice. Chill for 4 hours. Sprinkle with cinnamon before serving.

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