Step 1.  Use a sieve to drain the package liquid from the Shirataki Rice.  Add rice to a large high sided skillet and dry roast over medium heat for 5 minutes until dried.  Stir often.  Scrape as much rice off the sides and bottom of the pan as you can.  Turn off the heat and set aside.

Step 2.  Whisk together egg yolks, salt, cinnamon and sweetener in a medium-sized bowl.

Step 3.  In a medium sized sauce pan, heat the cream over medium heat until steaming, but not boiling.

Step 4.  Quickly whisk 1/4 cup of the hot cream into the egg yolks to temper them.  Whisk in another 1/4 cup hot cream.  Then whisk the yolk mixture back into the sauce pan.

Step 5.  Use a spatula to continuously stir the mixture until it begins to thicken.  The mixture is thick enough when it coats the spatula without dripping off, about 5 minutes.

Step 6.  Add the custard mixture to the skillet of rice noodles and cook over low heat for 5 minutes, stirring continuously.

Step 7.  Remove from heat and add in vanilla.  Mix well to combine.  Remove to a medium-sized bowl.

Step 8.  Make an ice bath in your kitchen sink to cool down the rice pudding quickly.  Fill the sink a quarter of the way with cold water and add several handfuls of ice.  Gently lower the bowl into the ice bath.  Let cool for 15-20 minutes, stirring occasionally.  Add the pudding to a resealable container and chill in the refrigerator for 1-2 hours until completely cooled and set.

Step 9.  Sprinkle the top of the rice pudding with cinnamon before serving.