Very Creamy Rice Pudding

I do crave rice pudding. It's got all the stuff I love. Carbs, fruit, butter and a little bit of protein. I know, it's like the food you would eat in front of a roaring fire, on a cold and windy day. Here I sit, out side on a 85 degree day with almost the same huminity, and I still want rice pudding. Oh and I do like it warmed up. Ok, I did add alot of cinammon, but that's the way I like it. The whole bowl is just for me, Chuck doesn't like it. So I don't have to share.

• 3/4 cup uncooked white rice

• 2 cups milk, divided

• 1/3 cup white sugar

• 1/4 teaspoon salt

• 1 egg, beaten

• 2/3 cup golden raisins

• 1 tablespoon butter

• 1/2 teaspoon vanilla extra

Combine 1 1/2 cups cooked rice, 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.