Rice simmers slowly with a cinnamon stick and a strip of lemon zest until it turns tender and just starts to plump, then whole milk gets stirred in for a long, patient simmer that coaxes out that classic creamy, spoon-coating texture. A splash of vanilla and a pinch of salt round out the flavor, and a dusting of ground cinnamon on top finishes it with warmth and a little bit of spice in every bite. It's the kind of comforting, old-world dessert that rewards slow stirring — thick, silky, and fragrant with citrus and spice. Serve it warm right off the stove for a cozy treat, or chill it for a few hours for a cool, custardy spoonful later on. This version fits neatly into an added sugar free kitchen, so you can enjoy that same nostalgic rice pudding without any second-guessing. Either way, it's a simple, few-ingredient classic worth keeping on repeat.
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Combine the water, rinsed 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 mostly absorbed and the rice is beginning to soften, about 8–10 minutes.
Pour in the whole milk, add the salt, and increase the heat to medium, stirring to combine. Once the mixture reaches a gentle simmer, reduce the heat to medium-low and cook uncovered, stirring frequently with a wooden spoon or silicone spatula, until the pudding is thick enough to coat the back of the spoon and a finger drawn through leaves a slow-closing line, about 30–35 minutes. Adjust the heat as needed to maintain a gentle bubble — do not let it boil hard.
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