Creamy arborio rice simmers low and slow in whole milk until it turns lush and spoonable, with Ceylon cinnamon and cardamom warming every bite. A pat of butter and a splash of vanilla stirred in at the end give the pudding its glossy, rich finish, while sweet, juicy white peaches folded in and piled on top add a fresh, fragrant contrast to all that cozy spice. Serve it warm straight from the pot for a soft, custardy texture, or chill it for a firmer, spoon-standing set you can make ahead. Either way, it's a comforting, spoonable dessert that fits easily into a gluten free spread without any fuss.
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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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