Short-grain rice simmers low and slow until it turns velvety and thick, soaking up warm cinnamon and a hint of nutmeg with every stir. There's no flour or grain-based thickener at play here — just rice, patience, and a spoon, so the creamy texture comes together naturally as it cooks down. A splash of vanilla rounds out the flavor before it's dusted with more cinnamon and served warm or chilled. It's the kind of cozy, spoonable dessert that holds a line on the back of a spoon and tastes even better the next day. This one is an easy, comforting choice for a gluten free table, whether you serve it straight from the pot or make it ahead and chill it for later.
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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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