First Step: Prepare the RiceIf using raw rice, rinse ½ cup long-grain white rice under cold water until water runs clear to remove excess starch. Cook rice with 1 cup water in a saucepan over medium heat until water is absorbed. Alternatively, use 1 ½ cups cooked rice leftover from other meals.

Second Step: Cook the Rice and Milk MixtureIn a nonstick saucepan, combine cooked rice, 1 ½ cups whole milk, ⅓ cup granulated sugar, and a pinch of salt. Cook uncovered over medium heat, stirring frequently to prevent sticking, until mixture thickens and becomes creamy, about 15–20 minutes.

Third Step: Temper the EggIn a separate bowl, whisk 1 large egg with the remaining ½ cup milk. Gradually add about 1 cup of the hot rice mixture to the egg while stirring continuously to gently raise the egg temperature without scrambling.

Fourth Step: Combine Egg Mixture and Finish CookingStir the tempered egg mixture back into the saucepan with the rice and cook for an additional 2 minutes, stirring constantly. Add ⅔ cup golden raisins or your choice of dried fruit or nuts. Remove from heat.

Final Step: Add Flavorings and ServeStir in 1 tablespoon unsalted butter, ½ teaspoon vanilla extract, ¼ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg. Mix well. Serve the rice pudding warm with a light dusting of cinnamon and nutmeg, or chill it for later enjoyment.