Creamy rice pudding

1 T butter
1/4 cup sliced almonds
1/2 cup uncooked long-grain jasmine rice
1/2 tsp cinnamon
1/4 tsp nutmeg
4 cups whole milk
1/4 cup sugar
1/4 tsp vanilla extract
1/4 tsp salt


1) Add the butter, almonds, and rice to a medium to large pot and heat over medium. Cook and stir the rice and almonds in the melted butter for 1-2 minutes, or until they begin to smell toasty.

2) Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.

3) Add the milk, sugar, vanilla, and salt to the pot and stir to combine. Allow the mixture to come up to a simmer over medium heat, stirring occasionally.

4) Once simmering, turn the heat down to medium-low. Continue to simmer the rice without a lid, stirring occasionally, for about 40 minutes, or until the rice is very soft and the mixture has thickened considerably. The pudding will thicken further as it cools.

5) Serve the rice pudding warm or refrigerate and serve cold the next day.