Rice Pudding

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 or dried cranberries (I prefer cranberries)
1 tablespoon butter
1/2 teaspoon vanilla extract
about 1 tsp. cinnamon or to taste

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 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, cinnamon and raisins. Cook 2 minutes more, stirring constantly. If pudding is not thickening 1 tbsp. cornstarch mixed with 1 tbsp. water can be added, heat until thickened. Remove from heat, and stir in butter and vanilla. Serve warm.