Creamy Rice Pudding

This recipe I make all of the time.  I love it!  Whenever we have rice for dinner, I purposefully make too much so I can make this for dessert the next night (okay, it usually doesn't make it that long).  I've learned that you need to be really patient with it.  The longer it cooks, the creamier it gets.  And once you add the egg, please stir constantly.  I like egg, but the pudding doesn't necessarily want to have egg clumps in it.  It's not terrible, but I'd prefer the flavor spread out more.  I never have golden raisins on hand, so I use the dark raisins.  You could also try any other number of dried fruits.  There may be other more impressive rice pudding recipes out there, but this one is my current favorite.  From allrecipes.com

• 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 extract

1. 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.
2. 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 (or more). 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. Serve warm.