Creamy, comforting, and gently spiced, this rice pudding is built on slow-simmered short-grain rice cooked low and slow until it turns velvety and thick. Warm cinnamon and a whisper of nutmeg give it that cozy, bakery-style aroma, while a touch of sugar keeps the sweetness simple and clean. The stovetop method means you control every stage, stirring the pudding by hand until it coats a spoon and holds its shape — no shortcuts, no guesswork. Serve it warm right off the stove for a soft, custardy bite, or chill it a couple of hours for a firmer, spoonable dessert. Either way, it's a soothing, pantry-friendly treat that fits neatly into a low histamine kitchen. A final dusting of cinnamon on top is the easy finishing touch that makes it feel special.
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Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Low histamine plans limit nutmeg, but small amounts are usually well tolerated. This recipe uses only a very small amount of nutmeg per serving. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
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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