Apricot Almond Rice Pudding

1 1/2 cups cooked long grain rice
2 cups milk, divided
1/3 cup sugar
1/4 t salt
1 large egg, beaten
2/3 cup apricots
1/2 t vanilla
1/4 cup slivered toasted almonds
Dash ground nutmeg or cinnamon, optional

Combine rice, 1 1/2 cups milk, sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes until thick and creamy. Blend remaining 1/2 cup milk and egg; stir into rice mixture. Stir in apricots. Cook an additional 2 minutes, stirring constantly. Stir in vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon and almonds, if desired.