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In a small bowl, whisk together egg, vanilla, sugar, and cinnamon. Set aside.
In a medium-sized pan, mix the milk, cream, rice, and salt. Bring to a boil over high heat.
Once the mixture starts boiling, reduce the heat to low and allow the rice to simmer until it is tender (about 20 to 25 minutes).
Add about half a cup of the hot rice mixture to the egg mixture. Whisk quickly to temper the egg mixture.
Pour the egg mixture into the saucepan with the remaining rice mixture. Stir and continue to heat on low heat for about 10 minutes or until it gets thick. Be sure not to let it boil though.
Remove from heat and serve warm.