Kay's Easy Rice Pudding

Here is my version of the traditional rice pudding.  It is easy and creamy and delicious. 

1 ½ cup cooked white rice

2 cups milk, divided
½ cup sugar
pinch of salt
1 egg, beaten
2 T butter
1 tsp. vanilla
¼ tsp. cinnamon
¾ cup golden raisins, optional
fresh nutmeg to top

 In a large sauce pot, mix 1 ½ cup milk, sugar, salt, and rice.  Cook over medium heat for 10-15 minutes, stirring often.  In a separate bowl, beat egg and add ½ cup milk.  Slowly add to rice mixture.  If you are going to add raisins, add at this time.  Stir mixture continuously for 3-4 minutes.  Remove from heat and add butter, vanilla and cinnamon and mix well.  Serve warm with a sprinkle of fresh nutmeg.  Refrigerate leftovers.

Note:  You can use regular dark raisins, dried cranberries, dried blueberries, or dried cherries instead of golden raisins.  
Also, you can sprinkle the top with finely ground pecans or walnuts.