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In a clean saucepan, combine 1 1/2 cups cooked
rice, 1 1/2 cups milk, sugar and salt. 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. Let cool, put it in a container,
sprinkle with cinnamon and refrigerate.
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