🧑🍳 Instructions:
1. Cook the Rice:
- Rinse rice under cold water until water runs clear.
- In a medium saucepan, combine rice, 2 cups of milk, and salt.
- Bring to a gentle boil over medium heat, then reduce to a simmer.
- Cook, stirring frequently, until most of the liquid is absorbed (about 15–20 minutes).
2. Add Remaining Ingredients:
- Stir in remaining 2 cups of milk, sugar, cinnamon, nutmeg, and butter.
- Continue to simmer gently, stirring often, until the rice is tender and pudding is creamy (10–15 more minutes).
3. Flavor:
- Remove from heat and stir in vanilla extract.
- Optional: fold in raisins or nuts if desired.
4. Serve:
- Serve warm or chilled, sprinkled with a little extra cinnamon.
- Can be topped with whipped cream or a drizzle of caramel for extra indulgence.
🥄 Tips:
- Stir frequently to prevent the rice from sticking and burning.
- For extra creaminess, replace ½ cup of milk with cream.
- Leftovers keep well in the fridge for 2–3 days — the pudding thickens as it cools, so you may need to add a splash of milk when reheating.
If you want, I can also give you a slow-cooker version of rice pudding that cooks gently all day and comes out ultra-creamy with minimal effort.
Do you want me to share that version?
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