1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
4 c. milk
1/2 c. uncooked rice
1 egg, lightly beaten
1 tsp. vanilla

In saucepan, stir milk and rice, stir occasionally. Cook and cover over medium heat 30 minutes or until rice is tender. In small bowl, stir first 3 ingredients. Gradually stir in cornstarch mixture, stirring constantly; bring to a boil over medium heat and boil 1 minute. Remove from heat and stir about 1/2 cup mixture with beaten egg and then add to rest of hot mixture. Return to heat without boiling over low heat, stirring constantly 2 minutes. Remove from heat, stir in vanilla. Pour into dishes and top with cinnamon and whip cream.