This egg-free rice pudding becomes creamy as short-grain rice releases starch into gently simmering milk. It needs frequent attention near the end, but no separate custard or tempering step. Serve it warm and soft, or chill it for a firmer spoonable dessert.
Keep the milk at a gentle simmer
A low simmer gives the rice time to soften without scorching the milk. The pudding continues to thicken off the heat, so cooking it until very stiff can leave a dry result after chilling.
The rice and milk determine the texture
- Rice: Short-grain white rice gives a creamy texture. Brown rice and instant rice require a different method.
- Milk: Whole milk supplies richness; substituting very thin plant milk can alter the texture substantially.
- Saucepan: A heavy base helps, but it does not remove the need to stir.
Allow time for the pudding to thicken
The recipe makes six small portions and takes about 1 hour, including a 15-minute rest. Stop cooking while it is still slightly loose: the rice continues absorbing milk as it stands. For a cold dessert, allow at least 2 additional hours in the refrigerator and loosen each portion with a little milk if needed.
Creamy Vanilla Rice Pudding without Eggs
Ingredients
Equipment
Method
- Put rice, milk, sugar and salt in a heavy medium saucepan. Bring slowly to a gentle simmer over medium heat, stirring to keep rice from sticking.
- Lower heat and cook uncovered for 30–40 minutes, stirring frequently and scraping the base and corners. The rice should be tender and the milk creamy. Do not let the milk boil vigorously or form a scorched layer. Add a small splash of milk if thickening before the rice is tender.
- Remove from heat and stir in vanilla. Let stand for 15 minutes, stirring once or twice. The pudding thickens as it cools; stop cooking while it is still a little looser than the texture you want.
- Divide into six small bowls. Serve warm with optional cinnamon, or cool promptly in shallow containers and refrigerate. Stir in a little milk to loosen a chilled portion if needed.
Notes
Questions and troubleshooting
Can I use cooked rice?
Not in this ratio and schedule. Cooked rice absorbs less liquid and needs a different formula.
Is a skin on top a problem?
A milk skin can form as it cools. Stir before serving, or cover the surface while chilling if you prefer it smooth.
Storage and reheating
Cool promptly in shallow containers and refrigerate within 2 hours. Use within 3 days. Reheat gently with a splash of milk, stirring until hot throughout.
Estimated nutrition per serving
These are rough ingredient-based estimates for one-sixth of the pudding, not laboratory measurements. Brands, portion size and substitutions affect the values; optional sides and toppings are excluded unless stated.
| Nutrient | Amount |
|---|---|
| Calories | 205 kcal |
| Carbohydrates | 33 g |
| Protein | 7 g |
| Total fat | 6 g |
| Saturated fat | 3 g |
| Fiber | 0 g |
| Total sugars | 19 g |
| Sodium | 150 mg |
More ideas for your table
For a chilled, spoonable dessert, see Classic Banana Pudding; for a bright baked treat, make Lemon Poppy Seed Loaf or Lemon Bars.
