Creamy arborio rice simmers slowly in whole milk until it turns lush and spoon-coating, kissed with warm Ceylon cinnamon and fragrant cardamom for that classic cozy spice combo. Sweet, juicy white peaches get folded in halfway through and piled on top, adding a fresh, fruity contrast to the rich, silky base. A splash of vanilla rounds everything out with a mellow, aromatic depth that makes each spoonful taste like dessert and comfort food all at once. Serve it warm right off the stove for a soft, custardy texture, or chill it for a firmer, spoonable pudding you can make ahead. Either way, this one is a satisfying, no-fuss treat that fits easily into a vegetarian kitchen.
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)
