4 1/2 c. milk
3/4 c. uncooked rice (not converted)
1 large egg
1/2 c. granulated sugar
2 tsp. vanilla
1/2 tsp. salt
cinnamon

Warm milk in saucepan over low heat. Stir in rice. Bring to a simmer and cook, uncovered, stirring frequently, until the rice is tender, about 35 minutes. In a medium size bowl, whisk together the egg, sugar, vanilla and salt. Gradually stir in some of the rice mixture until well blended. Return the mixture to the saucepan and stir over low heat for 1 minute to cook the egg. Pour into bowl. Sprinkle with cinnamon. Refrigerate for 1 hour.