Short-grain rice simmers low and slow in whole milk and cream until it turns into that thick, spoon-coating porridge everyone wants from a proper rice pudding. A hit of vanilla stirred in at the end rounds out the flavor, and a light dusting of cinnamon on top adds warmth to every bite. The texture here is the real star — plump, tender rice suspended in a velvety, custardy base that thickens even more as it cools in the fridge. Serve it warm right off the stove or chilled and creamy straight from the bowl; either way, it's comfort food at its simplest. This version fits neatly into an added sugar free lifestyle, so you can enjoy a classic, nostalgic dessert without any second-guessing. Keep a batch in the fridge for up to three days and loosen it with a splash of milk whenever you're ready for another serving.
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Combine the rice and water in a medium heavy-bottomed saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the water is almost fully absorbed, about 8–10 minutes.
Add the whole milk, heavy cream, sugar, and salt to the saucepan. Stir to combine and bring to a gentle simmer over medium heat, stirring frequently to prevent the milk from scorching on the bottom.
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