Rum Raisin Rice Pudding

1: In a small bowl, combine the raisins and rum, then set aside.

2: Combine the rice and salt with 1 1/2 cups water in a medium heavy saucepan.

3: Bring to a boil, stir once, and simmer covered on the lowest heat for 8 to 9 minutes until most of the water is absorbed.

4: Stir in 4 cups of half-and-half and sugar, then bring to a boil.

5: Simmer uncovered for 25 minutes, stirring often, until rice is very soft.

6: Slowly stir in the beaten egg and continue to cook for 1 minute.

7: Off the heat, add the remaining cup of half-and-half, vanilla, and raisins with any remaining rum. Stir well.

8: Pour into a bowl, and place a piece of plastic wrap directly on top to prevent a skin from forming.

9: Serve warm or chilled.