Ingredients:

  • ½ cup (100g) short-grain rice, such as Arborio or Sushi rice
  • 4 cups (950ml) whole milk
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon (1g) salt
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (1g) ground nutmeg, plus extra for serving
  • 2 tablespoons (30g) unsalted butter

Instructions:

  1. In the heavy-bottomed saucepan, combine the rice, milk, sugar, salt, and nutmeg.
  2. Bring the mixture to a very gentle simmer over low heat, stirring frequently to prevent sticking.
  3. Continue simmering for 2 to 2.5 hours, or until the rice is very tender and the pudding has thickened considerably. Stir frequently, especially towards the end of the cooking time. The pudding should coat the back of a spoon.
  4. Remove from heat and stir in the vanilla extract and butter.
  5. Let the pudding cool slightly before serving warm or chill in the refrigerator until cold. Sprinkle with extra nutmeg before serving.