Short-grain rice simmers low and slow until it turns velvety-soft, then gets folded with vanilla and warm cinnamon for that classic comfort-food flavor. Nutmeg adds a cozy background note, and a final dusting of cinnamon on top makes every spoonful smell like dessert. The texture here is what really sells it — thick, spoon-coating, and creamy in a way that feels indulgent without any fuss. Serve it warm right off the stove for a soft, custardy bite, or chill it a couple hours for a firmer, scoopable pudding. Either way, it's an easy make-ahead treat that fits neatly into a dairy free spread. This one's a keeper for anyone craving an old-fashioned rice pudding without overthinking the ingredient list.
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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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