Creamy, spoonable rice pudding built the classic way: short-grain rice simmered low and slow in a rich milk-and-cream base until it turns thick, glossy, and deeply comforting. A touch of vanilla and a pinch of salt round out the flavor, while a dusting of cinnamon on top adds warmth to every bite. The stovetop method here means you get full control over texture, coaxing the rice to that perfect loose, custardy consistency that thickens more as it cools. Serve it warm right off the stove or chill it for a make-ahead treat you can spoon into bowls all week. It's an easy, no-fuss dessert that fits beautifully into a gluten free menu, no special swaps needed to make it feel indulgent. Whether you're after a cozy weeknight dessert or something to bring to a potluck, this one delivers pure comfort in every creamy bite.
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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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