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

Directions :

Step 1 : Add the adulation, almonds, and rice to a saucepot and heat over medium. Cook and stir the rice and almonds in the melted adulation for 1- 2 twinkles, or until they begin to smell warmish.
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 swab to the pot and stir to combine. Allow the admixture to come up to a poach over medium heat, stirring sometimes.
Step 4 : Once stewing, turn the heat down to medium-low. Continue to poach the rice without a lid, stirring sometimes, for about 40 twinkles, or until the rice is veritably soft and the admixture has thickened vastly. The pudding will cake further as it cools.
Step 5 : Serve the rice pudding warm or chill and serve cold the coming day.