Swedish Rice Pudding II

Combine the uncooked rice, sugar, and salt in a large, heavy-bottomed pot or Dutch oven.

Pour the milk over the rice mixture and stir well to combine all ingredients evenly.

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking and scorching on the bottom.

Reduce the heat to low and place a lid on the pot, leaving it slightly ajar to allow steam to escape.

Simmer gently for 30-35 minutes, stirring occasionally, until the rice is tender and has absorbed most of the milk, creating a creamy pudding consistency.

Stir in the vanilla extract and fold in the blanched almond, distributing it throughout the pudding.

Remove from heat and allow the pudding to cool slightly, about 5 minutes, before serving.

Transfer the rice pudding to serving bowls and sprinkle with ground cinnamon if desired.