Creamy Cinnamon Rice Pudding with Fresh Fruit

1/2 cup rice
1 tb vanilla seasoning
4 cups milk
3/4 cup sugar
3/4 tsp salt
2 cinnamon sticks, halved
3 large egg yolks
1 tb cornstarch
1/4 tsp vanilla
1 tb unsalted butter
1/2 cup heavy cream
1 cup diced pinneaple
1 cup diced papaya
1 cup raspberries
Ground cinnamon for garnish

In saucepan of boiling water, blanch rice for 5 minutes. In large heavy saucepan, combine rice and 3 cups milk, 1/2 cup sugar, salt, cinnamon sticks and vanilla. Bring mixture to a boil, stirring, and simmer, covered, 55 to 60 minutes, or until rice is very tender and most of the liquid is absorbed. Cook mixture uncovered in low heat, stirring, 3 to 5 minutes or until all liquid is absorbed and mixture is very thick. Transfer mixture to a bowl, discarding the cinnamon sticks.

In a saucepan, combine the remaining 1 cup milk and 2 tb of the remaining sugar and bring the mixture to a boil. In a bowl, whisk together the yolks, cornstarch and the remaining 2 tb sugar, until the mixture is combined well, add the milk mixture in a stream, whisking and pour the mixture back into the pan. Bring the mixture to a boil whisking, and boil it, whisking for 1 minute or until very thick and smooth. Whisk in the vanilla and butter, whisking until the butter is incorporated and force the mixture through a sieve into the bowl containing the rice mixture. Stir the pudding until it is combined well, let it cool, covered, with a buttered round of wax paper and chill, covered, for at least 3 hours or overnight.

Just before serving, beat the cream until it just holds stiff peaks, fold it into the pudding gently but thoroughly, and divide the pudding among 6 dishes. In a bowl, toss together the pinneaple, papaya and raspberries, garnish the pudding with the fruit and sprinkle with cinnamon. I usually serve this pudding in different color antique cups.