Creamy arborio rice simmers low and slow until it turns lush and spoon-coating, perfumed with warm Ceylon cinnamon and fragrant cardamom in every bite. Vanilla adds a soft, rounded sweetness, while juicy diced white peaches fold into half the batch and pile on top for a fresh, fruity finish. The texture here is the whole point — tender grains suspended in a silky, thickened base that's rich without being heavy. Serve it warm right off the stove for a cozy dessert, or chill it under plastic wrap for a make-ahead treat that firms up into something close to a custard. It's an easy, comforting pudding to add to a lactose free dessert rotation, spiced just enough to feel special 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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