1/2 gallon whole milk
1 cup half-and-half or light cream
1 cup sugar
1 cup long-grain white rice
1/2 teaspoon salt
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 half-pints raspberries
Time: 1 hr 15 min
1. In 5 1/2- or 6-quart Dutch oven or saucepot, heat milk, half-and-half, sugar, rice, salt, and 3 cups water to boiling over medium-high heat, stirring occasionally. Reduce heat to low and simmer, covered, 1 hour or until rice is very tender, stirring occasionally. Remove Dutch oven from heat.
2. In medium bowl, with wire whisk, beat eggs. Gradually whisk 1 cup hot rice mixture into beaten eggs until blended. Whisk egg mixture into rice mixture; return Dutch oven to stovetop and heat to boiling over medium-high heat. Reduce heat to medium and cook 2 minutes, stirring. Stir in vanilla.
3. Transfer rice pudding to shallow 4-quart bowl or casserole. Cover surface of pudding with plastic wrap, and refrigerate 4 hours or until chilled, or up to two days.
4. To serve, sprinkle each portion of pudding with cinnamon and top with some raspberries.