Creamy Rice Pudding Recipe! Mmmmmm......

This recipe was trialed TODAY and OMG, OMG totally awesome! I looooove rice pudding and used to live on rice pudding in the summer in LA - they had great choices of rice pudding in the LA mega supermarkets... In New Zealand, they don't seem to be very popular as the only ones I could find were canned rice pudding. Yuck~! And they taste as bad as they sound, too.
Anyhoo, homemade ones are far superior to any of the supermarket puddings so here's the recipe I tried out today!

***This recipe is from allrecipe.com***
Ingredients:

• 140g uncooked white rice
• 475ml (2 Cups) of milk
• 65g white sugar
• 2g (about 1/2 tsp) of salt
• 1 egg, beaten
• (optional) 110g golden raisins
• 15g (about 1 Tbsp) of butter
• about 1/2 Tbsp of vanilla extract

Directions:

1. In a medium saucepan, bring 1 1/2 cups of water to boil. Add rice and stir. When the water boils let it boil for a couple of minutes than reduce heat. Cover and simmer for 20 minutes occasionally stirring so the rice doesn't stick too much to the pot. (You can cook the rice in a rice cooker if you have it. But make sure it is freshly cooked rice.)
2. In a new saucepan, combine the cooked rice, 1 1/2 cup of milk, sugar and salt. Cook over medium heat until thick and creamy, constantly stirring so the rice doesn't stick. This should take about 15-20 minutes.
3. Stir in the remaining milk and beaten egg and raisins(optional). Cook for 2 more minutes, stirring constantly.
4. Remove from heat and stir in butter and vanilla.
5. Serve warm or chilled.

*Substitutes for low calorie pudding: Skim milk instead of whole milk (the taste quality does go down quite a bit); Splenda instead of sugar (you'd have to use 1/3 of the amount); margarine instead of butter or eliminate butter entirely