In a saucepan, pour the cold water and bring it to a boil over medium heat. Stir in the uncooked white rice. Reduce the heat to low, cover the saucepan, and let the rice simmer for about 20 minutes until it becomes tender and absorbs the liquid.
In a clean saucepan, combine the cooked rice, 1 ½ cups of milk, granulated sugar, and salt. Cook over medium heat, stirring frequently, until the mixture thickens and reaches a creamy consistency. This usually takes around 15 minutes.
Add the remaining ½ cup of milk, beaten egg, and golden raisins to the saucepan. Cook for an additional 2 minutes, stirring constantly to ensure even cooking.
Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until well combined.
Serve the rice pudding warm and enjoy its creamy goodness. You can also refrigerate it and serve it chilled if you prefer.
Notes
Note: Feel free to sprinkle a pinch of nutmeg or cinnamon on top for added flavor, if desired.