Tiger Lilly Rice Pudding

Rinse the white rice under cold water until the water runs clear, then drain thoroughly.

Pour the soy milk into a medium saucepan and bring to a gentle simmer over medium heat.

Add the rinsed rice to the simmering soy milk and stir well to combine.

Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed.

Stir in the sugar, vanilla extract, and ground cinnamon, mixing until the sugar is fully dissolved.

Add a dash of nutmeg and stir gently to distribute the spice throughout the pudding.

Simmer for an additional 3 minutes, stirring occasionally, until the pudding reaches a creamy consistency.

Remove from heat and transfer to serving bowls or a serving dish. The pudding will thicken slightly as it cools.