Instructions: Put the milk, wild rice and butter into the top of a double boiler, then cover and cook over simmering water for about 1 1/2 hours. In a small bowl, beat the egg yolks with the sugar, extracts and cream and a pinch or two of salt, and slowly add to the rice mixture, stirring rapidly to combine. Pour the mixture into a 2-quart buttered casserole or baking dish. Mix together the cinnamon and sugar and sprinkle it over the rice. Bake in a preheated 350 degree oven for about 15 minutes, or until the pudding is thick. Serve warm with whipped cream and whole strawberries.

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