Classic Instant Rice Pudding

1-3/4 cups milk
1/2 cup Instant White Rice, uncooked
2 Tbsp. sugar ( or 1 tsp Splenda 1 tbsp Sugar)
2-3 Tbsp. raisins
1/4 tsp. salt
1 egg
1/2 tsp. vanilla

COMBINE milk, rice, sugar, raisins and salt in medium saucepan. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 6 min., stirring occasionally.
BEAT egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 min. until thickened. (Do not boil.)
REMOVE from heat. Let stand 30 min. Serve warm. Store any remaining pudding in refrigerator.