COMBINE rice, 1-1/2 cups milk, sugar and salt in heavy saucepan.
COOK over medium heat, stirring occasionally for 15 to 20 minutes until thick and creamy.
BLEND remaining 1/2 cup milk and egg; stir into rice mixture.
STIR in raisins.
COOK an additional 2 minutes, stirring constantly.
STIR in butter and vanilla. Spoon into serving dishes.
Sprinkle with nutmeg or cinnamon, if desired.
Apricot Almond Rice Pudding: During the last 2 minutes of cooking substitute 2/3 cup chopped Sun-Maid California Apricots for raisins and add 1/4 cup slivered toasted almonds.