In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer as per the package directions.
Transfer the cooked rice into another saucepan and add 1 1/2 cups almond milk, agave and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
Stir in remaining 1/2 cup almond milk, the beaten egg and raisins. Cook 2 minutes more, stirring constantly.
Remove from heat, and stir in butter and vanilla. Serve warm.
Sprinkle with cinnamon to taste.