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
26 g Fat
14 g Protein
50 g Carbs
3 g Fiber
MacroNutrients
Carbs
50 g
Protein
14 g
Fiber
3 g
Fats
Fat
26 g
Vitamins & Minerals
Calcium
341 mg
Iron
2 mg
Vitamin A
22 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
75 mg
Manganese
1 mg
Phosphorus
313 mg
Selenium
5 mcg
Zinc
2 mg
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
