Ingredients:

  • 3/4 cup (150g) short-grain rice, such as Arborio or pudding rice
  • 4 cups (950ml) whole milk
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground nutmeg (plus extra for serving, if desired)
  • 1/4 teaspoon salt
  • 1 oz (28g) Unsalted butter, cut into small pieces

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. In the saucepan, combine the rinsed rice, milk, sugar, salt, and butter.
  3. Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and cook, uncovered, for 2 hours, stirring every 15-20 minutes to prevent sticking and scorching.
  4. The rice should be tender, and the pudding should be thick and creamy. If the pudding is too thick, add a splash of milk to loosen it.
  5. Stir in the ground nutmeg.
  6. Serve warm or cold, sprinkled with extra nutmeg (optional).