Mix the cooked rice, 1 ½ cups milk, sugar and salt. Cook uncovered over medium heat for about 15-20 minutes.

Whisk egg and remaining milk in a bowl. Add about 1 cup of the hot rice mixture to the egg while stirring.

Stir the egg mixture and raisins into the rice. Cook 2 minutes more.

Remove from heat and stir in butter and vanilla.

Serve warm and garnish with whipped cream and a sprinkle of nutmeg and cinnamon