Cook the Rice: Prepare 1 cup of rice according to the package directions, adding 1 tablespoon of butter to the cooking water. Once done, fluff the rice gently with a fork and set aside.
Preheat the Oven: Preheat your oven to 325°F (165°C). Butter a medium-sized oven-safe baking dish to prevent sticking and add a touch of richness to the pudding.
Make the Custard Mixture: In a large mixing bowl, whisk together the beaten eggs, milk, sugar, and vanilla until well combined and smooth. This will form the rich, custard-like base of the pudding.
Combine the Rice and Custard: Gently stir the cooked rice into the egg and milk mixture. If you’re using raisins, fold them in at this stage — they’ll plump up beautifully as the pudding bakes.
Assemble: Pour the mixture into the prepared baking dish. Dot the top evenly with 5 small pats of butter, then sprinkle generously with ground nutmeg for warmth and aroma.
Bake: Place the dish in the oven and bake for about 1 hour, or until the pudding is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
Cool and Set: Remove from the oven and let the pudding rest at room temperature for at least 1 hour. This step allows it to firm up and reach the perfect creamy consistency.
