To make rizogalo: In a large pot, combine 12 cups of whole milk, the sugar, and the salt. You can use 2% milk in place of the whole milk, but it won't be as creamy. Bring to a boil over medium-high heat. Be careful that the milk doesn't boil over!

Stir in the rice and reduce the heat to a low setting. Be sure to adjust the heat so that it is at a gentle simmer. This should be just barely a simmer.

Cook for 50 to 60 minutes. Stir every five to ten minutes, making sure that the rice has not stuck to the bottom.

The mixture should thicken up to the consistency of regular yogurt. Once thickened, remove from the heat and stir in the vanilla.

Pour into a bowl, and allow the rice pudding to sit on the counter for ten minutes. Cover the top of the pudding with plastic wrap so you don't get a thick skin on top. Allow it to cool to room temperature, and then refrigerate until ready to serve. If you find it's thickened up a bit too much, simply stir in a bit of milk or cream. Sprinkle with cinnamon before serving.

See more delicious desserts here. Enjoy!