In a saucepan, combine 1 3/4 cups cooked brown rice, 1 1/4 cups milk, sugar and salt. Cook over medium heat until thick and creamy. After 15 to 20 minutes of occasionally stirring add in the remaining cup milk, 3/4 of the beaten egg, cinnamon, and raisins. Cook 3-4 minutes more on lowered heat, stirring constantly. when the appreciated texture is reached remove from heat, and stir in butter and vanilla. Set into a serving dish and garnish with nutmeg and some optional raw vanilla sticks.
If you enjoy rice pudding cold then chill for 3-4 hours. If not, then leave pudding to cool at room temperature for about 20 minutes before serving.