Short-grain rice simmers low and slow in whole milk until it turns into a loose, creamy porridge, coaxing out all that classic comfort-food texture without much effort at all. A splash of vanilla and a generous hit of warm cinnamon (with a whisper of nutmeg, if you're feeling it) give the pudding real depth, while a final dusting of cinnamon on top adds a little fragrant crunch. It's the kind of dessert that works equally well warm off the stove or chilled into a firmer, spoonable custard after a couple hours in the fridge. The method is forgiving, too — just patience and steady stirring while the rice slowly gives up its starch and thickens the whole pot. This version is a smart pick for anyone keeping an eye on added sugar, since the sweetness and comfort come through in the texture, spice, and technique rather than a heavy hand with the sugar bowl. Simple, cozy, and easy to make your own.
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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 most of the water is absorbed, about 8–10 minutes.
Add the milk, sugar, and salt to the saucepan. Stir to combine and bring the mixture back to a gentle simmer over medium heat, stirring frequently to prevent the milk from scorching on the bottom.
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