Ingredients:

  • ½ cup (100g) short-grain rice (Arborio or pudding rice)
  • 4 cups (950ml) whole milk (full-fat)
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • Pinch of salt
  • Optional: Nutmeg for grating on top

Instructions:

  1. In the saucepan, combine the rice, milk, sugar, cinnamon, vanilla extract, butter, and salt.
  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
  3. Reduce the heat to low and simmer, stirring frequently (every 10-15 minutes), for about 1 hour 30 minutes, or until the rice is cooked and the pudding has thickened to your desired consistency. The mixture should coat the back of a spoon.
  4. Remove from heat and let the pudding cool slightly before serving.
  5. Serve warm or cold, sprinkled with grated nutmeg (if desired).