Gather all your ingredients. Measure them out beforehand to streamline the cooking process. It’s always easier to have everything at the ready.

In a medium saucepan, bring the cup of water to a boil over medium-high heat. It doesn’t take long, so keep an eye on it.

Once the water is boiling, add the Arborio rice. Stir it in and let it simmer on low heat for about 10 minutes. This helps the rice start to soften and absorb some moisture.

Next, slowly add the whole milk. Stir gently to combine. Here’s where the magic happens. The milk will help the rice turn into a creamy pudding. Turn the heat up to medium and bring this mixture to a gentle simmer.

After the mixture reaches a simmer, add the sugar, butter, vanilla extract, and a pinch of salt. Stir everything together until the sugar dissolves. It should start looking rich and smooth.

Let the rice pudding cook for about 20-25 minutes. Stir occasionally to prevent sticking. You want to keep it on low to medium heat, allowing those grains of rice to become tender and creamy.

During the last few minutes of cooking, sprinkle in the ground cinnamon and nutmeg if using. These spices enhance the flavor profile and add depth to your pudding.

When the pudding reaches your desired consistency, remove it from the heat. If you find it too thick, add a splash of milk to loosen it up—consistency is key!

You can serve it warm or let it cool in the fridge for a couple of hours if you prefer it chilled. Top with whipped cream and perhaps a touch of honey right before serving.