2 cups water
1 cup rice (short grain works the best, but any will do)
1/8 teaspoon salt
1 tablespoon unsalted butter
4 cups milk (any kind, as long as it’s not nonfat)
1/4 t nutmeg
1/4 t cinnamon
1/2 cup sugar
2 teaspoons vanilla extract
Ground cinnamon for sprinkling
- In a large saucepan, place the water, rice, salt and butter, stir to combine and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook for about 10 to 15 minutes, or until the rice has absorbed most of the water, leaving behind no more than a bit of thick, starchy water. Be careful not to overcook the rice.
- While the rice is cooking, in a separate, medium-size saucepan, combine the milk, sugar, cinnamon and nutmeg, and cook over medium heat until the mixture is simmering (about 2 minutes). Once the rice in the separate saucepan is cooked, pour the simmering milk mixture over the rice
- Cook the rice and milk mixture over medium-low heat, stirring occasionally, until the rice has absorbed most of the milk mixture and the entire mixture has thickened and begins to appear pudding-like, about 15 minutes more. The pudding will thicken as it cools, and will set in the refrigerator. Add the vanilla, and mix to combine.
- Divide the pudding among 6 small heat-safe containers, sprinkle with ground cinnamon to taste, cover and refrigerate until set, at least an hour. (I just used my casserole dish with a lid)