In a saucepan or deep frying pan, combine rice, milk, sugar, and salt. Bring to a simmer over low heat. Cover and cook 20-25 minutes until tender, stirring occasionally.
Meanwhile, in a separate bowl whisk together cream, egg, and vanilla until mixed smooth and mixed well. Slowly whisk into simmering rice and cook 2-3 minutes, until thickened.
Remove from heat. Pudding thickens as it cools. May serve warm or chilled. Optional: mix in or sprinkle cinnamon and raisins on top to serve.
May store refrigerated for up to 3 days in airtight container. If pudding is runny or rice is crunchy, it needs a longer cooking time. Simmer 5 -7 more minutes until pudding reaches desired consistency.