Elsie’s Old Fashioned Cinnamon Rice Pudding

In a large saucepan, combine 5 1/2 cups Borden Whole milk, sugar, and salt. Bring to a boil over medium-high heat.

Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.

Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to the consistency of yogurt.

Once thickened, remove from heat and stir in vanilla.

Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving. Sprinkle with as much cinnamon as desired.