In a large soup pot, scald the milk.
Mix in the sugar and salt, and cook on the lowest heat until rice is tender, about 40 minutes. It will still be liquidy. You can also do this step in a double boiler.
In a small bowl, mix the cream and egg yolks.
Whisk about a cup of the hot milk mixture into the egg yolks mixture to temper the egg yolks.
Stir the egg yolk mixture into the rice mixture in the pan and cook on lowest heat until it thickens, no longer than 20 minutes. Do not overcook it at this step. It should still be somewhat liquidy. That is what you want. It firms up in the refrigerator.
Stir in the vanilla extract.
Pour the rice pudding into a dish, cover it and let it cool to room temperature, then store it in the refrigerator. (If you find it is too thick, then you cooked it too long. Just stir in some milk to thin it out before serving.)
Sprinkle with cinnamon before serving.