Instructions
1. Start Cooking the Rice
In a medium saucepan, combine the cooked rice, 1½ cups of milk, and a pinch of salt.
2. Thicken the Pudding
Cook over medium heat, stirring frequently, until the mixture becomes creamy and thick, about 15–20 minutes. Keep the heat moderate to prevent scorching.
3. Temper the Egg
In a small bowl, whisk together the remaining ½ cup milk, sugar, and beaten egg. Gradually add about ½ cup of the hot rice mixture into the egg mixture, whisking constantly to avoid curdling.
4. Combine Mixtures
Pour the tempered egg mixture back into the saucepan with the rice. Cook over low heat for 2–3 minutes, stirring constantly, until fully incorporated and slightly thickened. Avoid boiling.
5. Add Flavor
Remove from heat and stir in the butter, vanilla, and golden raisins if desired.
6. Serve
Serve warm, or chill for a cold pudding. Sprinkle with cinnamon or nutmeg before serving for a finishing touch.
