Short-grain rice simmers low and slow until every bit of starch releases, building that signature creamy, spoonable texture without needing a single extra thickener. A touch of vanilla and a pinch of salt round out the flavor, so the sweetness stays warm and balanced rather than one-note. Once it's thick enough to coat the back of a spoon, you can serve it warm right away or chill it under plastic wrap for a make-ahead treat that keeps well for days. A dusting of cinnamon on top adds a cozy finishing touch that makes each bowl feel a little more special. This comforting, old-fashioned dessert is a genuinely solid choice for a lactose free table, delivering that classic creamy spoonful everyone remembers.
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A serving of up to about 2 tablespoons of heavy cream is low in lactose. This recipe contains only about 1 1/2 tablespoons per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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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