In a medium pot, add rice and 2 ½ c of water. Leave on low-medium heat and stir constantly. Add pinch of salt. Do not cover or leave alone for a long period of time. Stirring is what creates the starchy consistency. This took 30 minutes.

After the rice has soaked up all the water, add in the 1 quart of milk. Now this is where I got scared because that's is a lot of milk! Just continue to stir on medium heat and the rice will soak up all the milk and become super creamy. This part took 1 hr.

After the rice has soaked up all the milk and has become creamy, take it off the heat and place in bowl or Tupperware and chill in fridge for a few hours. (I sped this up and put in the freezer for about an hour).

In a mixing bowl or large stand mixer, pour in the heavy whipping cream and begin to whip starting on low speed and increasing until soft peaks form.

Once the rice is chilled, take it out of the fridge and pour it into a large bowl. Fold in canned fruit cocktail, raisins, ¾ cup sugar, vanilla and cinnamon.

Now fold in the whipping cream carefully. Folding from the middle and around. Be gentle and keep it light and fluffy.