Lay out all of your ingredients.Place pre-cooked and cooled rice into a medium saucepan. Add 1 1/2 cups milk and the salt. Cook on low heat for 13-15 minutes until thick and creamy. In a small bowl, add sugar, remaining 1/2 cup milk, and beaten egg. Whisk together until well incorporated. With the heat on medium low, slowly pour egg mixture in a steady stream into the rice while using your other hand to stir so that the egg slowly tempers and doesn't scramble. The mixture should thicken and turn a slightly yellow color. It should be well blended, thick and creamy. Continue to allow to simmer for 2-3 minutes. Remove the saucepan from the stove, and add butter, vanilla and a dusting of cinnamon (if desired).Serve warm with whipped cream and a dusting of a bit more cinnamon on top.
