This creamy, old-fashioned rice pudding is built the slow way: short-grain rice simmered first in water until tender, then bathed in whole milk and heavy cream until it turns thick, glossy, and spoonable. A touch of vanilla and a pinch of salt round out the sweetness, while a dusting of cinnamon on top adds warmth to every bite. Cooked low and slow with plenty of stirring, it develops that classic silky texture that coats the back of a spoon without ever feeling heavy. Enjoy it warm right off the stove, or chill it for a few days and stir in a splash of milk to loosen it back up before serving. It's a comforting, no-fuss dessert that fits neatly into an egg free kitchen, with nothing tricky required to get there.
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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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