Short-grain rice simmers low and slow until it turns lusciously creamy, thickened naturally as the starches release and the mixture reduces to a soft, spoonable porridge. A touch of vanilla and a pinch of salt round out the flavor, while a dusting of cinnamon on top adds warmth without overpowering the dish. The texture here is the whole point — glossy, thick enough to coat the back of a spoon, and just as good served warm from the stove as it is chilled for a few days in the fridge. A pat of butter stirred in at the end lends a little extra richness and a silky sheen. It's a comforting, old-fashioned dessert that turns out easy on digestion, making it a solid pick for a low FODMAP treat. Whether you spoon it into bowls right away or let it set up cold, this is the kind of simple, spoon-friendly pudding that never goes out of style.
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A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. 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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