Step 1

Combine 8 cups milk, sugar, and rice in a large saucepan over medium-low heat. Simmer, covered, for 1 hour, stirring frequently. Remove the pan from heat and let sit for 10 minutes.

Step 2

Whisk together eggs, 1/4 cup milk, and vanilla in a large bowl until well combined.

Step 3

Stir into rice mixture and return the pan to low heat, stirring constantly, for 2 minutes. Stir in butter and whiskey.

Step 4

Pour pudding into a 9x13-inch dish and cover with plastic wrap, folding back the corners to allow steam to escape. Allow pudding to cool to room temperature.

Step 5

Remove plastic wrap and sprinkle the surface of pudding with cinnamon. Cover tightly with fresh plastic wrap and refrigerate for 8 hours to overnight before serving.