In a saucepan, combine water with rice and salt, and bring to a boil. Cover with a lid, and turn the heat down to the lowest setting possible. Cook for 15 minutes or until all of the water is absorbed.
Remove the lid, add 1.5 cups of milk and sugar, and stir together. Turn the heat up to medium and cook and stir for 10 more minutes or until the mixture is creamy and no longer watery.
In a small bowl, whisk together the remaining milk with egg yolk and vanilla extract. Add the mixture to the rice pudding along with the raisins, keep stirring, and cook for 2 more minutes.