Creamy arborio rice simmers slowly in milk until it turns lush and spoon-coating, with Ceylon cinnamon and cardamom warming every bite. Fresh white peaches get folded in for bursts of juicy sweetness, then piled on top for a pretty, fruit-forward finish. A touch of vanilla rounds out the spice, giving this pudding a cozy, fragrant depth that tastes like a slow weekend project even when it comes together in one pot. Serve it warm for a soft, custardy texture, or chill it for a firmer, spoonable dessert straight from the fridge. Since the whole dish is built on rice, milk, fruit, and spice with nothing egg-based in the mix, it's an easy, comforting choice to add to an egg free dessert rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
