Kabuni (rice pudding with eggs)

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. Heat the milk with the pinch of salt in a saucepan, then add the drained rice.
3. Cook over low heat for 25 minutes, stirring regularly, until the rice is tender and the milk has been absorbed.
4. Add the sugar, vanilla and butter, then stir for 2 minutes.
5. Off the heat, whisk the yolks with a ladleful of hot rice, then pour this mixture back into the saucepan.
6. Return to very low heat for 3 minutes without boiling, stirring, until the cream coats the spoon.
7. Pour into small bowls and dust with cinnamon before serving warm or cold.