Instructions

1. 1
   In a medium saucepan, combine the cooked white rice, 1.5 cups of the milk, sugar , and salt.
2. 2
   Stir well.
3. 3
   Place the saucepan over medium heat and bring to a very gentle simmer . Cook for 15-20 minutes, stirring frequently with a wooden spoon to prevent the rice from scorching on the bottom, until thick and creamy.
4. 4
   In a small separate bowl, whisk together the remaining 0.5 cups of milk and the beaten egg.
5. 5
   Slowly ladle a small spoonful of the hot creamy rice into the egg mixture while stirring rapidly (this 'tempers' the egg so it doesn't scramble).
6. 6
   Pour the warm egg mixture back into the main saucepan.
7. 7
   Cook over low heat for an additional 2 minutes, stirring constantly.
8. 8
   Remove from heat and stir in the butter and vanilla.
9. 9
   Pour into bowls and dust with cinnamon.