In a medium sauce pan, cook the rice in ½ cup water. Boil for 15 minutes or until tender. Set aside. In medium bowl, beat 4 eggs and 2 egg yolks. In the same bowl, add sugar, salt, and cinnamon. Add 1 can evaporated milk to egg mixture. Divide the rice equally into 6 custard cups. Pour egg mixture over the rice. Set custard cups in a 9 x 13 pan; add water to the pan about half way up the cups. Bake for 50 minutes, stirring every 20 minutes. After baking let the pudding rest for 2 minutes. The pudding will have a golden brown top.