Get everything in order. Measure out your rice, sugar, and spices. This organization will help the cooking process flow smoothly, and you won’t find yourself scrambling later.

In a medium saucepan over medium heat, melt the butter. It should be bubbling but not browning. This step is crucial as it creates a base for your pudding.

After the butter melts, add the sugar and cinnamon. Stir until the sugar has dissolved. The aroma will start to fill your kitchen, setting the stage for what’s to come.

Pour in the milk slowly, stirring as you go. This step helps avoid any lumps. Bringing it to a simmer will extract all those comforting notes.

In a separate bowl, gently whisk the eggs until they’re blended. Gradually add a bit of the hot milk mixture to the eggs, tempering them to prevent scrambling. Then, return the egg mixture to the saucepan. Stir in the cooked rice and golden raisins.

Reduce the heat to low and cook for about 15–20 minutes, stirring frequently. You want it thick but not too stiff. This is where patience pays off!

When the pudding has thickened, remove it from heat. Stir in the vanilla extract and toasted nuts. Let it rest for a moment, allowing all the flavors to marry.