This rice pudding is deliciously thick and creamy. It only uses 5 ingredients and no eggs required. You can even make it with leftover rice for an even quicker and easier dessert!
what is rice pudding?
Rice pudding is kind of like a combination of vanilla pudding and rice. Including rice helps yield a super creamy end product thanks to the natural starch within the rice. It's milky and creamy (like pudding) but the rice adds a beautiful texture!
While it's traditionally made with whole eggs or yolks, this rice pudding is eggless and made with only 4 ingredients!
best rice to use for rice pudding
This recipe calls for using short grain rice for the rice pudding. The type of rice you use will determine how creamy your final product will be.
If you like your rice pudding to have more of a distinct separation between the pudding and the rice, you can use long grain rice instead. I like the short grain rice because it kind of blends into the pudding and releases more starch (which = a creamier final product!)
You can also make this rice pudding with leftover rice! You can just skip step 1 and 2 of the instructions below and head straight to making the rice pudding.
* p.s. Yes, I did choose a pot that was too small and had to switch halfway through. It's become a tradition every time I make rice pudding because I always forget which pot is the right size for it 🙄
how to reheat rice pudding
On the stove top: Bring a splash of milk to a simmer over medium-low heat. Add your rice pudding to the milk and turn off the heat. The leftover warmth will heat the rice pudding.
How much milk you add depends on how much rice pudding you're heating. A good general rule of thumb is you'll need about 2 to 3 tablespoons of milk to heat every ½ cup of rice pudding.
In the microwave: Place your rice pudding in a microwave safe dish and add a bit of milk. Microwave for 30 seconds. If not fully warmed, heat in 10 second intervals until warmed through, pausing to stir between each interval.
Side note: if you like your rice pudding cold, you can completely ignore this!
Rice pudding optional add-ins and toppings:
You have a lot of creative room when it comes to rice pudding add-ins and toppings! A few of my favorite options include:
• spices (nutmeg and/or cinnamon)
• dried fruits (like raisins, dates, apricots, cranberries, figs)
• if they're in season, fresh fruits (like strawberries, blueberries, blackberries, raspberries, apples, pears)
• zests (lemon, orange, lime)
• jam (apricot, raspberry, strawberry, grape, etc.)
• nuts (examples: walnuts, almonds, pistachios, hazelnuts, peanuts)
• flavorings (like vanilla or almond extract)
check out these other recipes:
• Chocolate pudding recipe
• Chocolate chip cookies without eggs
• How to cook plain rice
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Homemade Rice Pudding Without Eggs
- Total Time: 30 minutes
- Yield: 3 to 4 servings
Description
This rice pudding is deliciously thick and creamy. It only uses 5 ingredients and no eggs required. You can even make it with leftover rice for an even quicker and easier dessert!
Ingredients
- ½ cup (130g) short grain white rice *SEE NOTES for using leftover rice
- 1 & ½ cups (360mL) water (for cooking the rice)
- ⅓ cup (67g) granulated sugar
- ¼ cup (32g) cornstarch
- 2 cups (480mL) whole milk
Instructions
- Rinse your rice under cold water and drain, repeating about 3 or 4 times, or until the water runs clear. In a medium saucepot, combine your washed and drained rice along with 1 and ½ cups of cold water.
- Place the pot on a stove burner set to medium-high heat and bring to a boil. Reduce heat to low, cover the pot (leaving the lid slightly ajar) and simmer rice for about 15 to 20 minutes or until the rice is fully cooked. The water should also be fully absorbed. Remove from the heat and set aside.
- * If you find the rice isn't cooked to your liking, but the water has evaporated, tightly cover with the lid and set aside for an additional 5 to 10 minutes off the heat. The steam will continue to soften it.
- In a medium bowl, whisk together sugar and cornstarch (this helps prevent lumps). Gradually add milk to the sugar and cornstarch mix, whisking well to incorporate. Pour this mixture over the cooked rice.
- Place the pot onto a stove burner set to medium heat. Cook the rice, stirring constantly, until the milk starts to bubble. Boil for about 30 seconds to 1 minute, or until thickened to your liking.
- Remove from the heat and transfer to serving dishes. Serve warm or cover with plastic wrap (touching the surface of the pudding to prevent skin!) and refrigerate until ready to serve.
Notes
* If using leftover rice, drop about 1 ½ cups of plain boiled rice into a clean pot then skip straight to step 4. You can use slightly less rice for a milkier pudding or slightly more for a rice heavy pudding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Enjoy!
Liz G says
I found this recipe via a google search because I needed something bland to eat that doesn’t have eggs because I appear to have a sensitivity to them. I only had 2% milk so added some butter to the rice while it cooked and also followed another reviewer’s suggestion and also used cinnamon and vanilla. I also added some cottage cheese (about 1/2 cup) for extra protein and a tiny bit of salt and voila! A very tasty nutritious meal for a very unhappy but hungry tummy. Thank you, I suspect I will be making this again soon.
Mimi says
I LOVE the tweaks you made! I'm so happy you liked the pudding!! ❤️
Nicole says
I would definitely add a teaspoon of cinnamon half teaspoon of vanilla and substitute half the milk for half-and-half or cream makes a little bit thicker and richer.