Brown Rice Raisin Pudding

1 ¾ cups cooked brown rice

1 ¼ cups milk

½ cup white sugar

¼ teaspoon salt

1 cup milk

1 egg, beaten

¼ teaspoon ground cinnamon

⅔ cup golden raisins

½ tablespoon butter

½ teaspoon vanilla extract

¼ teaspoon ground nutmeg

Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.

Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.

Remove from heat and stir butter and vanilla extract into mixture.

Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.