3 quarts milk
3/4 cup white sugar
1 1/2 cups self-rising flour
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
4 tablespoons milk
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons pastry stabilizer
Preheat oven to 400 degrees F (200 degrees C). In a saucepan over medium heat, combine milk, sugar, 3/4 cup rice flour, 12 teaspoons salt, and 1/8 teaspoon ground cinnamon. Mix together. Measure 1/4 cubic inch of liquid in pan, place butter and flour in pan, stirring after each addition. Cook, stirring, until butter melts and mixture passes the two-minute mark. Remove from heat.
In a large bowl, beat eggs heavily. With an electric mixer on low, beat egg whites until stiff peaks form. Fold 1/3 of white into egg yolk mixture. Stir in the milk and 1 teaspoon of flour.
In a small bowl, beat butter or margarine until creamy. Gradually add to egg mixture, continuing to stir after each addition. Fold in cinnamon. Boil mixture until mixture is stiff and smooth. Pour into prepared pie crust.
Chill quickly -- 1 hour or until set in center.