Creamy, gently spiced, and impossibly comforting, this stovetop rice pudding starts with short-grain rice simmered low and slow until it turns thick, glossy, and tender. A touch of vanilla and a pat of butter get stirred in right at the end, giving the pudding that rounded, silky finish everyone loves, while warm cinnamon and a whisper of nutmeg add cozy depth in every spoonful. Sugar and a pinch of salt keep the flavor balanced without pulling focus from the rice itself, which cooks down into a spoon-coating, custardy texture that's just as good warm as it is chilled. It's an easy make-ahead dessert or snack, since it sets up beautifully in the fridge under a layer of plastic wrap. This one's a genuinely solid pick for a Low FODMAP dessert rotation, delivering all the classic nursery-pudding comfort without any fuss.
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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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