This rice pudding is super rich 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!
And we can almost pretend it’s healthy, because it features a relatively modest amount of sugar.
Good enough for me ..
Which 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 = creamy central!)
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.
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 a 1/4 cup of milk to heat every 1/2 cup of rice pudding.
In the microwave: Place your rice pudding in a microwave safe dish and add a bit of milk if it’s too thick. 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)
If you liked this rice pudding, check out some of these other recipes!
Homemade Rice Pudding Without Eggs
- 1/2 cup short grain white rice
- 1 & 1/2 cups water (for cooking the rice)
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups milk
- Rinse your rice under cold water until the water runs clear (rinse and drain about 3 or 4 times). In a large saucepan or skillet with high sides, combine your washed and drained rice along with 1 and 1/2 cups of cold water. Place the pot over 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 20 minutes, or until the rice is fully cooked. The water should also be fully absorbed. Remove from heat and set aside.
- 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.
- Return the pot to medium heat. Cook the rice, stirring often, until the milk mixture starts to simmer. Simmer for about 1 to 2 minutes, or until thickened to your liking. Remove from 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.