1. Combine cooked rice, 1½ cups milk, and salt in a saucepan over medium heat; cook and stir constantly until thick and creamy, 15 to 20 minutes.
2. Don’t try to cut this time sort, and don’t stop stirring – this is what gives you that perfect creamy consistency.
3. Temper the beaten egg into the mixture slowly.
4. Then stir the remaining ½ cup milk and white sugar into the rice mixture, stirring continually.
5. Continue cooking until the egg is set, 2 to 3 minutes.
6. Remove the saucepan from heat; stir butter and vanilla extract into the pudding.
7. You can add raisins, cinnamon, or allspice if you’d like.

It’s delicious just as it is, too.

Even on a scorching hot day, my family is gobbling it up!

I’m glad I made a double batch.