Rice Pudding

2 cups uncooked rice, cooked
3 cups milk
1 egg
3 T cream or creamer or half-and-half
2 T butter
3/4 cup sugar
1 t vanilla extract
1/2 t cinnamon to taste

Use leftover rice or cook the rice ahead of time. Put rice and milk in a medium saucepan on low heat. Beat the egg with the cream, and mix into the rice. Stir well. Add butter, sugar, and vanilla. Stir over medium-low heat until the rice pudding is the desired consistency. Stir in cinnamon. 4 servings.