Steps
- Melt 25g of unsalted butter in a saucepan over medium heat. Add 75g of short-grain white pudding rice and toast until opaque.
- Stir in 150ml of heavy cream, 600ml of whole milk, 397g of sweetened condensed milk, ½ teaspoon of vanilla extract, and 1 teaspoon of ground nutmeg.
- Bring to a simmer, cover, and cook over low heat for 45-60 minutes, stirring often, until the rice is tender. Cool completely.
- Churn in an ice cream maker according to its instructions, about 30 minutes. Transfer to a covered freezer-safe container and freeze for at least 4 hours, until scoopable.