Krämig Rispudding

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1. 1
   Add the butter, almonds, and rice to a saucepot and heat over medium. Cook and stir the rice and almonds in the melted butter for 1-2 minutes, or until they begin to smell toasty.
2. 2
   Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
3. 3
   Add the milk, sugar, vanilla, and salt to the pot and stir to combine. Allow the mixture to come up to a simmer over medium heat, stirring occasionally.
4. 4
   Once simmering, turn the heat down to medium-low. Continue to simmer the rice without a lid, stirring occasionally, for about 40 minutes, or until the rice is very soft and the mixture has thickened considerably. The pudding will thicken further as it cools.
5. 5
   Serve it warm or refrigerate and serve cold the next day.