Step 1: Cook the Rice
Start by rinsing the rice under cold water to remove excess starch. In a medium saucepan, combine the rice with 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.

Step 2: Add Milk, Sugar, and Salt
Once the rice is cooked, add the 4 cups of whole milk, sugar, and salt to the saucepan. Stir everything together and bring to a gentle boil over medium heat. Stir frequently to prevent the milk from scorching at the bottom. Once it simmers, reduce the heat to low and cook for 25-30 minutes, stirring occasionally. The rice should soften further, and the mixture will begin to thicken.

Step 3: Temper the Egg
While the rice mixture is simmering, whisk the egg in a separate bowl. Gradually add a spoonful or two of the hot rice mixture into the egg, stirring constantly. Slowly pour the egg mixture back into the saucepan, stirring continuously to avoid scrambling the egg.

Step 4: Finish Cooking the Pudding
Continue to cook the mixture on low heat for an additional 5-10 minutes, stirring often, until the pudding thickens to your desired consistency. It should be creamy and smooth with the rice fully incorporated.

Step 5: Add the Cream, Vanilla, and Spices
Once the pudding has thickened, remove it from the heat. Stir in the heavy cream for an extra richness, then add the vanilla extract, cinnamon, and nutmeg (if using). The spices will add warmth and depth to the flavor.

Allow the pudding to cool for a few minutes, or chill it in the refrigerator if you prefer it cold. You can garnish with a sprinkle of cinnamon, a few raisins, or a dollop of whipped cream for extra flavor and texture.