Short-grain rice simmers low and slow in sweetened milk until it turns into a thick, spoon-coating porridge, with vanilla and warm cinnamon stirred in right at the end. A pinch of nutmeg adds a cozy depth if you want it, and a final dusting of cinnamon on top gives every bowl that classic finish. There's no egg-based custard here — just rice and milk cooked down patiently until creamy, so the texture comes purely from technique and starch, not eggs. Serve it warm for an immediate, comforting spoonful, or chill it a couple hours for a firmer, custardy bite straight from the fridge. Either way, it's an easy make-ahead dessert that fits neatly into an egg free kitchen without missing a beat.
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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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