Combine half-and-half and rice in a large saucepan over medium heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 10 minutes. Continue to simmer, stirring constantly, an additional 8 minutes, until rice is tender and creamy with some liquid left. Remove from heat; stir in 3/4 cup sugar, mixing well. In a small bowl, whisk together egg yolks, vanilla and 1/2 teaspoon cinnamon. Add 1/2 cup rice mixture, whisking to blend. Stir egg mixture into remaining rice mixture; mix well. Add butter and stir until evenly distributed. Pour into a serving bowl; cool to room temperature. Combine remaining sugar and cinnamon; sprinkle over pudding.
Tip: You'll find uncooked eggs in many old-fashioned recipes, a practice that isn't recommended anymore. Look for eggs labeled as "pasteurized" to use in these recipes.
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