My hubby said this dish tops his mother's, and I'm over the moon too!

- 3/4 cup uncooked white rice
- 2 cups whole milk, divided
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 2/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- A cinnamon stick or ground cinnamon for garnish (optional)
Directions:
1. Start by cooking your rice according to the package instructions until it's just tender. You'll want to keep a careful eye on it to prevent overcooking – nobody likes mushy rice pudding!
2. Once the rice is cooked, stir in 1 1/2 cups of the milk, sugar, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
3. In a separate bowl, whisk together the beaten egg and the remaining 1/2 cup milk. Gradually add this mixture to the pot, stirring it in slowly to avoid scrambling the egg – that's crucial!
4. Cook everything for another 2 minutes, stirring constantly; this is where the pudding really gets that luscious thickness.