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Place the cooked rice along with the milk, and salt in a small saucepan over medium-low heat. Stir occasionally until thickened, about 10 minutes.
In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg, set aside.
Pour the sugar into the rice mixture and stir to combine.
Stream in the heavy cream mixture, stirring constantly until combined.
Add both varieties of raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes.
When it is thickened, take the pot off the heat and stir in the butter and vanilla.
Let cool for about 10 minutes, stirring occasionally and serve.