Short-grain rice simmers low and slow until it turns creamy and tender, then gets stirred with vanilla and a generous hit of ground cinnamon for warmth in every spoonful. A touch of nutmeg deepens the spice, while sugar and salt keep the flavor balanced and comforting rather than one-note. The texture is the real payoff here — thick enough to coat the back of a spoon and hold its shape when you drag a finger through it, so patience during the stovetop stage pays off. Dust the top with extra cinnamon and serve it warm right out of the pot, or chill it under plastic wrap for a few hours if you prefer it cold and extra dense. Either way, it's a cozy, spoonable dessert that fits neatly into a Vegan spread without skipping the classic rice pudding experience.
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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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