2) Combine the rice and salt with 360ml water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
3) Stir in 960ml of the gold top milk and the sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute.
4) Off the heat, add the remaining gold top milk, the vanilla and the raisins with any remaining rum. Stir well. Pour into a bowl and place a piece of cling film directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.