Gather ingredients: Assemble all nine ingredients on your counter. Make sure the egg is beaten in a small bowl and set aside. This takes about 2 minutes and ensures smooth cooking.

Boil water and cook rice: Pour 1½ cups cold water into a medium saucepan (3–4 quart capacity) and bring to a full rolling boil over high heat, about 3–5 minutes. Add ¾ cup uncooked white rice, stir once, then immediately reduce heat to low. Cover the pan with a lid. Simmer without lifting the lid for about 18–20 minutes. The rice is done when all the water is absorbed and grains are tender and fluffy. Checkpoint: You are ready to move on when the rice is soft and no liquid remains in the bottom of the pan.

Create creamy base: To the cooked rice, add 1½ cups milk (keep ½ cup milk separate for later), ⅓ cup white sugar, and ¼ teaspoon salt. Stir well to combine. Increase heat to medium and stir frequently with a wooden spoon or rubber spatula, scraping the bottom and sides of the pan to prevent sticking. Cook for about 12–15 minutes. The mixture should gradually thicken and develop a creamy, pudding-like consistency. You should see the spoon leave a brief trail when you drag it across the bottom. Checkpoint: You are ready to move on when the mixture coats the back of a spoon and feels creamy.

Add egg and raisins safely: Pour the remaining ½ cup milk into the hot rice mixture and stir well. This cools it slightly. Slowly pour the beaten egg into the mixture while stirring constantly and vigorously for 1–2 minutes. This prevents the egg from scrambling and ensures it cooks evenly throughout. Stir in ⅔ cup golden raisins. Continue cooking and stirring constantly for exactly 2 minutes. The raisins will start to plump up. Checkpoint: You are ready to move on when the mixture is smooth, no egg streaks are visible, and raisins are distributed throughout.

Finish with butter and vanilla: Remove the saucepan from heat immediately after the 2-minute egg-cooking time. Stir in 1 tablespoon butter (cut into small pieces if solid) and ½ teaspoon vanilla extract. Stir until the butter melts completely and vanilla is fully incorporated, about 1–2 minutes. The pudding should look glossy and smooth.

Serve warm: Spoon the rice pudding into serving bowls immediately while it's warm and at its creamiest. The pudding will continue to thicken as it cools slightly. Serve within 5–10 minutes of finishing for the best texture and temperature.