Combine the Base Ingredients: In a medium, heavy-bottomed saucepan, combine the full-fat milk, double cream, caster sugar, cinnamon stick, and the pinch of salt. Place it over a medium-low heat.

Warm the Milk Gently: Heat the mixture, stirring occasionally with a wooden spoon, until the sugar has completely dissolved and the milk is steaming. Don’t let it come to a rolling boil. This should take about 5-7 minutes.

Add the Cooked Rice: Add the 300g of cold, cooked rice to the warm milk mixture. Break up any large clumps of rice with your spoon.

Simmer Slowly: Turn the heat down to low and let the pudding simmer very gently for 15-20 minutes. Stir it every few minutes to stop it from sticking. The pudding will gradually thicken as the rice absorbs the creamy liquid. I find that stirring constantly for the first 5 minutes is the best way to prevent any sticking issues.

Prepare the Egg Yolk: While the pudding is simmering, place the egg yolk and vanilla extract in a small bowl and whisk them together lightly with a fork.

Temper the Egg Yolk: This is the crucial step for creaminess. Once the rice pudding has thickened slightly, remove it from the heat. Take a ladleful (about 100ml) of the hot pudding liquid and slowly pour it into the egg yolk bowl, whisking constantly as you pour. This gently raises the temperature of the egg without scrambling it. For a more detailed look at tempering, Serious Eats has a great guide.

Finish the Pudding: Pour the warmed egg yolk mixture back into the saucepan with the rest of the rice pudding. Return the pan to a very low heat and cook for another 2-3 minutes, stirring constantly, until the pudding has thickened to a lovely, custardy consistency that coats the back of your spoon. Do not let it boil at this stage.

Rest and Serve: Remove the pan from the heat. Fish out the cinnamon stick and discard it. Let the pudding stand for 5 minutes before serving. It will thicken a little more as it cools. Serve warm in bowls with a grating of fresh nutmeg or a spoonful of your favourite jam.