Name: Creamy Rice Pudding
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 Tbsp butter ($0.11); ¼ cup sliced almonds (optional, $0.87); ½ cup long-grain jasmine rice (uncooked, $0.32*); ¼ tsp ground cinnamon ($0.02); ¼ tsp ground nutmeg ($0.02); 4 cups whole milk ($0.84**); ¼ cup granulated sugar ($0.04 ***); ¼ tsp vanilla extract ($0.16); ¼ tsp salt ($0.02)

Ingredients

4 serv.

1 Tbsp butter ($0.11)
¼ cup sliced almonds (optional, $0.87)
½ cup long-grain jasmine rice (uncooked, $0.32*)
¼ tsp ground cinnamon ($0.02)
¼ tsp ground nutmeg ($0.02)
4 cups whole milk ($0.84**)
¼ cup granulated sugar ($0.04 ***)
¼ tsp vanilla extract ($0.16)
¼ tsp salt ($0.02)

Instructions

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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.
2 Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
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.
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.
5 Serve it warm or refrigerate and serve cold the next day.