Creamy, spoonable, and comforting, this pudding starts with short-grain rice like Arborio or sushi rice simmered low and slow until every grain turns tender and plump. As it cooks down into a soft, glossy porridge, a touch of sugar and a pinch of salt round out the flavor without overpowering the natural sweetness of the rice itself. The texture is the real payoff here — thick enough to coat the back of a spoon and hold a line when you drag a finger through it, with a gentle richness that feels indulgent bowl after bowl. A light dusting of cinnamon on top adds warmth and a little visual flair if you want it. You can serve it warm right off the stove for a cozy dessert, or chill it for a few days and enjoy it cold, loosening with a splash of liquid if it thickens up too much in the fridge. It's a simple, old-fashioned treat that fits comfortably into a low histamine kitchen.
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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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