1 ½ cups water
¾ cup uncooked brown rice
2 cups low-fat milk, divided
⅓ cup white sugar
¼ teaspoon salt
1 large egg, beaten
⅔ cup raisins
1 tablespoon butter
½ teaspoon vanilla extract
Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes.
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.
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