Brown Rice Pudding

In a saucepan over medium-high heat, combine milk, salt, nutmeg, and rice. Bring to a slight boil, stirring occasionally.

Reduce to medium-low and cover. Allow to cook for 40-45 minutes.

Cool slightly. Add sugar, cornstarch, egg, and vanilla. Whisk until smooth.

Return to heat and cook about 5 minutes, until the mixture thickens.

Pour mixture into individual serving dishes and cool to room temperature. Mixture may be refrigerated at this point if desired. Before serving, sprinkle generously with cinnamon.