Rice Pudding

One of my favorite desserts as a kid was my mom's rice pudding. She would make it when we had left over rice from a big family dinner.  I don't know if it is because it was cloudy this morning or because I am feeling a bit nostalgic, but I am in need of some comforting goodness.  Seeing as my mom is on the beach right now and she is unable to provide her recipe, I am going to use a recipe from John Barricelli's SONO Baking Company Cookbook.

Rice Pudding (Serves 6)
4 cups milk
1/2 cup long grain rice
1/2 cup sugar
1 T pure vanilla extract
1 cinnamon stick
2 large egg yolks
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 cup dried apricots (optional)
1/2 cup dried cherries  (optional)

1. In a saucepan, bring the milk to a simmer with the rice, sugar, salt, and cinnamon. Reduce heat and simmer until rice is tender (15-20 minutes)
2. In a medium bowl, whisk the egg yolks with the cream. Pour the rice mixture into the bowl with the yolks, gradually at first, and then more quickly, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring until the custard thickens enough to leave a trail when you run your finger across the back of the spoon (about 2 minutes). Remove from heat, whisk in vanilla and butter. Fold in dried fruits if desired.
3. Transfer into clean bowl, cover with plastic wrap and chill. Serve with cinnamon and whipped cream.