• Rinse the rice in cold water until the water runs clear.
• In a medium saucepan, combine the rice and water and bring to a boil over high heat.
• Reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until the water has been absorbed and the rice is tender.
• Add the milk, sugar, nutmeg, vanilla extract, and salt to the saucepan and stir to combine.
• Cook over medium-low heat, stirring occasionally, for 15-20 minutes, or until the pudding has thickened to your desired consistency.
• Pour in the sweetened condensed milk if using and stir well.
• Remove the saucepan from the heat and let the pudding cool for a few minutes.
• Divide the pudding into four serving bowls and serve it with any toppings of your choice!

For Instant Pot Instructions:

• Rinse the rice in cold water until the water runs clear.
• Add the rice, water, milk, sugar, nutmeg, vanilla extract, and salt to the Instant Pot and stir to combine.
• Close the Instant Pot lid and make sure the pressure release valve is set to "sealing".
• Cook on high pressure for 8-10 minutes, then allow the pressure to release naturally for 10 minutes before opening the lid.
• Stir the pudding and add the sweetened condensed milk if using, divide it into four serving bowls, and serve it with any toppings of your choice!