Step 1

In a medium sized heavy bottomed pot, combine milk, rice and salt. Bring to a boil on medium high heat, stirring frequently to avoid burning. When mixture comes to a boil, reduce heat and cook, covered, for 30 minutes or until rice feels mushy when squeezed between fingers.

Step 2

In a separate bowl, whisk egg yolks together with sugar. Mixture will be thick. Spoon about half a cup of the hot rice mixture into the egg yolk/sugar mixture, bit by bit and beat well. Add back into the pot and continue cooking for another 2-3 minutes until pudding thickens slightly. Stir vigorously so the egg yolk mixture doesn't curdle. Remove from heat.

Step 3

Add butter and vanilla and stir well. Serve warm or chilled with cinnamon sprinkled on top.