Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp butter ($0.11)
  • 1/4 cup sliced almonds ($0.44)
  • 1/2 cup uncooked long-grain jasmine rice* ($0.16)
  • 1/4 tsp cinnamon ($0.02)
  • 1/4 tsp nutmeg ($0.02)
  • 4 cups whole milk* ($0.80)
  • 1/4 cup sugar ($0.04)
  • 1/4 tsp vanilla extract ($0.07)
  • 1/4 tsp salt ($0.02)

Instruction

  • Add the butter, almonds, and rice to a saucepot 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.
  • Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
  • 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.
  • 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.
  • Serve the rice pudding warm or refrigerate and serve cold the next day.