Rice Pudding

8 C  milk
1 1/4C Minute Rice
4T butter
1C sugar
4 eggs (room temp)
1T vanilla
Cinnamon

Combine first four ingredients in a heavy bottomed pot. Bring to a boil, reduce heat and simmer for 1 1/2 hrs, stirring often until mixture has reduced and slightly thickened. Beat eggs in a seperate bowl. Scoop a ladle full of the hot rice mixture into the eggs, whisking quickly as not to cook them. Pour back into simmering pot stirring quickly, again, as not to cook the egg. Stirring frequently, cook until thickened, 15 mins or so. Add vanilla, mix. Top with a liberal amount of cinnamon. Let cool.