Gather all your ingredients on the counter. Measure them out for easy access. Breaking tasks down makes cooking feel less overwhelming. Prepping is half the battle won!

In a medium saucepan, stir together 1 cup of milk and your cooked rice. Bring this mixture to a gentle simmer over medium heat, stirring occasionally. Don’t rush it; let the rice soak up that creamy goodness. This step is crucial for achieving the perfect texture.

Once the rice and milk are warmed, add the granulated sugar and a pinch of sea salt. Stir the mixture until the sugar dissolves completely, creating a slightly sweetened pudding base.

In a separate bowl, whisk together the remaining cup of milk with your lightly beaten egg. Gradually add this mixture to the saucepan, stirring continuously. You want to prevent the egg from scrambling, so keep that wrist moving! Toss in the butter, vanilla essence, and ground cinnamon. If you're feeling adventurous, add the orange zest here for a citrusy punch.

Continue to cook the mixture on low heat for about 10-15 minutes, or until the pudding thickens up nicely. Stir consistently to avoid sticking or burning. You'll know it's ready when it coats the back of a spoon perfectly.

Once thickened, remove the saucepan from the heat. Allow your pudding to cool for a bit before serving. You can enjoy it warm or refrigerate it to serve chilled later.

Spoon your rice pudding into bowls or glasses. Top with a sprinkle of cinnamon, some extra orange zest, or even a dollop of whipped cream if you're feeling fancy.