Bring the milk to the boil with the sugar and salt.
Stir in the rice and cook gently for about 20 minutes, then allow the mixture to cool briefly. Season to taste with cinnamon.
Separate the eggs and beat the egg whites until stiff. Stir the yolks into the rice mixture and then gently fold in the beaten egg whites.
Pour into a greased pan and bake in the oven at 170 °C for about 20-25 minutes.
The rice pudding tastes especially delicious warm and sprinkled with powdered sugar and garnished with lemon balm.