Rice Pudding

Combine cornstarch and granulated sugar in a medium saucepan, whisking together to break up any lumps.

Gradually pour milk into the cornstarch mixture while whisking constantly to create a smooth, lump-free slurry.

Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and reaches a gentle simmer.

In a small bowl, whisk the beaten egg briefly, then slowly add it to the hot milk mixture while stirring constantly to temper the egg and prevent scrambling.

Cook for 1-2 minutes longer, stirring gently, until the mixture coats the back of a spoon and is fully thickened.

Remove the saucepan from heat and stir in the well-cooked rice and vanilla extract until fully combined.

Divide the pudding evenly among four serving bowls and serve warm, or cover and refrigerate for a cold version.