Ingredients:

  • 1/2 cup (100g) short-grain white rice
  • 4 cups (960ml) whole milk
  • 1/3 cup (65g) granulated sugar
  • 1/4 tsp (1.5g) kosher salt
  • 2 tbsp (28g) unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg

Instructions:

  1. Combine the 1/2 cup (100g) short-grain white rice, 4 cups (960ml) whole milk, 1/3 cup (65g) granulated sugar, and 1/4 tsp (1.5g) kosher salt in a heavy-bottomed saucepan.
  2. Bring the mixture to a gentle boil over medium heat, stirring constantly to ensure the sugar dissolves; immediately reduce the heat to low once it reaches a boil.
  3. Simmer the mixture uncovered for 30 to 35 minutes, stirring every few minutes to prevent the rice from sticking to the bottom, until the milk reduces and the grains are plump and tender.
  4. Remove the pan from the heat and stir in 2 tbsp (28g) unsalted butter, 1 tsp (5ml) vanilla extract, 1/2 tsp (1g) ground cinnamon, and 1/4 tsp (0.5g) ground nutmeg until the butter is melted and the pudding is glossy.