Short-grain rice simmers low and slow until every grain turns tender and creamy, thickened naturally into a soft, spoonable porridge. Warm cinnamon and a hint of nutmeg give it that classic cozy flavor, while vanilla rounds out the sweetness in every bite. Whether you serve it warm right off the stove or chill it until cold and custardy, the texture comes out silky and rich without any fuss. It's an easy make-ahead treat that fits neatly into a lactose free routine, and a dusting of extra cinnamon on top makes it feel a little special every time.
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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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