Ingredients:

  • 4 cups (950ml) Whole Milk
  • 1/2 cup (100g) Arborio Rice
  • 1/4 cup (50g) Granulated Sugar
  • 1/2 teaspoon Ground Nutmeg
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt
  • Optional: Knob of Butter

Instructions:

  1. Combine milk, rice, sugar, nutmeg, and salt in the saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
  2. Reduce heat to low, ensuring the mixture is barely simmering. Cook uncovered for 1.5-2 hours, stirring every 15-20 minutes, until the rice is tender and the pudding has thickened to a creamy consistency.
  3. Stir in the vanilla extract (and butter, if using) during the last 15 minutes of cooking. This adds a burst of flavour.
  4. The pudding is ready when the rice is tender and the mixture coats the back of a spoon. Adjust sweetness and spice to your taste.
  5. Ladle the rice pudding into bowls and serve warm. Garnish with an extra sprinkle of nutmeg.