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Combine first 3 ingredients in a heavy dutch oven; bring to a simmer over medium high heat
(about 15 minutes). Stir in rice and salt; reduce heat to medium and cook 45 minutes or until
rice is tender. Stir occasionally, about every 5 to 10 minutes initially, and then as pudding
begins to thicken, watch and stir every few miutes to prevent sticking. Do not boil.
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Place egg in a bowl; gradually add 1 cup hot rice mixture to egg, stirring constantly with a
whisk. Return egg mixture to pan; cook 1 minute. Remove from heat. Add raisins, amaretto,
vanilla and sour cream; stir well. Sprinkle with cinnamon; if desired.
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