Lightly toast the basmati rice in butter for 2-3 minutes before adding liquid to enhance its nutty flavor and prevent mushiness in the final pudding.

If using whole vanilla beans instead of paste, split them lengthwise and scrape out the seeds with a knife tip to maximize flavor extraction and create those signature elegant specks.

Slowly whisk hot rice mixture into beaten eggs while continuously stirring to prevent scrambling, then fold the tempered eggs back into the pot for a silky, custard-like texture.

Cook on medium-low heat for 25-30 minutes, stirring frequently, rather than high heat, to allow the rice to absorb liquid evenly and develop a creamy consistency without curdling the eggs.

Whip the heavy cream to soft peaks and gently fold it in just before serving to add luxurious texture and richness without deflating the delicate pudding.