This creamy rice pudding gets its warmth from a cinnamon stick and a curl of lemon zest simmered right in with the rice, so every spoonful carries that gentle citrus-spice perfume before the sugar and vanilla round things out. The rice cooks low and slow until it turns lush and tender, thickened patiently until it coats the back of a spoon in that classic, spoonable way. A final dusting of ground cinnamon on top gives it that irresistible finishing touch, whether you serve it warm from the pot or chilled and set from the fridge. It's an easy, comforting make-ahead dessert, and it holds up beautifully as a lactose free favorite for potlucks, weeknights, or whenever you want something sweet and nostalgic.
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Combine the water, rice, cinnamon stick, and lemon zest strip in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the water is almost fully absorbed, about 8–10 minutes.
Pour in 3 cups of the milk, add the salt, and increase the heat to medium. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring frequently with a wooden spoon or silicone spatula, until the mixture thickens and the rice is very tender, about 25–30 minutes. Adjust the heat as needed to maintain a steady, gentle bubble — do not let it boil hard.
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