STEP 1.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.
STEP 2.Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
STEP 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.
STEP 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.
STEP 5.Serve the rice pudding warm or refrigerate and serve cold the next day.
Nutrition value
487
calories per serving
26 g Fat14 g Protein50 g Carbs3 g FiberOther
Current Totals
Fat
26g
Protein
14g
Carbs
50g
Fiber
3g
MacroNutrients
Carbs
50g
Protein
14g
Fiber
3g
Fats
Fat
26g
Vitamins & Minerals
Calcium
341mg
Iron
2mg
Vitamin A
22mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
31mcg
Vitamin B12
< 1mcg
Vitamin C
6mg
Vitamin E
3mg
Copper
< 1mcg
Magnesium
75mg
Manganese
< 1mg
Phosphorus
313mg
Selenium
5mcg
Zinc
2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment