Start by soaking the dark raisins and golden sultanas in warm water. Let them sit for about 10 to 15 minutes. This will plump them up and add moisture to the pudding.

In a medium saucepan over low heat, melt the unsalted butter. Pay attention here; you don’t want it to brown. Just a gentle melting will do.

Add the cooked rice to the melted butter. Stir it up a bit to ensure it evenly coats the rice. Then, sprinkle in the brown sugar, salt, ground cinnamon, and vanilla bean paste. Mix until everything is well combined.

Pour in the milk and heavy whipping cream. This is where the magic begins. Stir the mixture continuously until it’s heated through. You want a gentle simmer, so keep an eye on the heat.

In a small bowl, beat the egg lightly. To temper the egg, gradually mix in about a cup of the warm rice mixture. This step is essential; it prevents the egg from scrambling when added to the hot mixture. After tempering, add the egg mixture back into the saucepan. Stir well.

Continue cooking the pudding on low heat for about 10-15 minutes. Stir frequently. You’re aiming for a thick, luscious blend. Remember, it will thicken a bit more as it cools.

At this point, don’t forget the raisins! Drain them from their soaking liquid and fold them into the pudding.

Sprinkle in a pinch of freshly grated nutmeg. It adds such a lovely flavor. Give everything one last good stir. Taste it! Adjust the sweetness if needed, and then remove from heat.

You can serve the pudding warm or create a chilled version. If serving warm, you might like to present it in small ramekins. If you prefer it cold, allow it to cool to room temperature before refrigerating for at least an hour.