Pour uncooked rice and salt into a small saucepan with 2 cups of water. Bring to a boil.
Decrease heat to a low simmer. Let the rice cook for 15-20 minutes till all the water is fully absorbed and the rice is soft. Remove from heat and keep covered.
In a separate saucepan, combine 1 cup almond milk, ¾ cup coconut milk, sugar, and spices. Whisk together over medium low heat till the sugar is fully dissolved and the spices are blended into the milk.
Add the cooked rice to the pan and stir. Continue to cook on medium low heat for about 10 minutes longer, stirring frequently, untill the mixture is thickened and creamy.
In a small bowl, beat the egg. Add a tablespoon of the hot rice mixture to the beaten egg and stir with a fork till blended. Beat in the remaining 1/2 cup of almond milk with a fork. Slowly drizzle the almond milk and egg mixture into the hot rice mixture, stirring constantly, till fully incorporated. Stir in the raisins.
Continue to heat and stir the mixture for about 3 minutes longer, till the mixture bubbles. Remove from heat. Taste; season with additional sugar, if desired.
Serve garnished with a cinnamon stick, (optional). For a more pronounced coconut flavor, you can stir in 1/2 tsp of coconut extract at the end. The mixture will thicken as it cools. To reheat, add a little almond milk to thin out the mixture as it heats.