3⁄4 cup uncooked white rice (for creamier pudding use short or medium grain rice)
2 cups milk, divided
1⁄3 cup white sugar
1⁄4 teaspoon salt
1 egg, beaten
2⁄3 cup raisins
1 tablespoon butter
1⁄2 teaspoon vanilla extract
In a medium saucepan, bring 1 1/2 cups water to a boil.
Add rice and stir.
Reduce heat,cover and simmer for 20 minutes.
In another saucepan, combine the cooked rice, with 1 1/2 cups milk, sugar and salt.
Cook over medium heat until thick and creamy, 15 to 20 minutes.
Stir in remaining 1/2 cup milk, beaten egg and raisins.
Cook 2 minutes more, stirring constantly.
Remove from heat, and stir in butter and vanilla.