This creamy arborio rice pudding gets its warmth from Ceylon cinnamon and cardamom, simmered low and slow with whole milk until every grain turns tender and the texture goes glossy and thick enough to coat a spoon. Diced white peaches folded in at the end bring a juicy, fresh contrast to the spiced base, with more piled on top for that first bite of fruit. A touch of vanilla and butter stirred in off the heat rounds out the whole thing into something silky and deeply comforting. It's the kind of dessert that spoons up warm on a chilly evening or chills into a firmer, custardy texture for an easy make-ahead treat. Simple pantry staples and a slow simmer are really all it takes to get that classic spoon-coating consistency right. This one fits neatly into an added sugar–conscious kitchen without losing any of its cozy, spiced comfort.
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Combine the arborio rice, water, and 1 cup of the milk in a medium heavy-bottomed saucepan over medium heat. Stir frequently until the liquid is mostly absorbed and the rice begins to look creamy, about 8–10 minutes.
Add the remaining 2 cups of milk, the sugar, Ceylon cinnamon, cardamom, and salt. Reduce the heat to medium-low and cook, stirring every 1–2 minutes, until the mixture is thick enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 25–30 minutes. The rice should be tender throughout with no chalky center.
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