Creamy Rice Pudding

Learn how to make creamy rice pudding without eggs using our simple to follow recipe. Delicious rice pudding made with pantry staples!

Rice pudding has to be one of my favorite childhood desserts. It wasn’t something we made at home. Usually, I ate it when we went to eat at chain cafeteria restaurants. That’s right, chain cafeteria restaurants.

Places like Luby’s and Wyatt’s were popular when I was kid and we ate there from time to time.

Now, is this rice pudding as good as I remembered? I would say it’s even better! I adore this sweetened rice because it’s flavored with vanilla (one of my favorite spices).

Best of all, it’s made no eggs. Kim used Arborio rice to create this treat, so you know it’s creamy. It’s the same rice we use for our Mushroom risotto and Parmesan risotto.

Looking for other rice recipes? Give our coconut jasmine rice recipe a try.

Why use Arborio rice?

Let’s clear this up from the start. Long grain white rice, jasmine rice, and arborio rice are not the same, and you really should use Arborio rice for rice pudding. Arborio rice has a higher starch content making the pudding thicker and creamier.

The grains plump nicely and give you a little more surface area than long grain rice. In my opinion it’s the best option when making risotto, rice pudding, and any rice dish where you want a creamy texture.

If you use a different type of rice, you’ll likely need eggs to help thicken the pudding.

How to make stove top rice pudding without eggs

First, place a large saucepan over medium heat. Pour in 4 ½ cups of milk along with the heavy cream and granulated sugar.

While stirring, heat the mixture until it begins to steam and the sugar has dissolved.

Next, stir in the rice and reduce the heat to low. Let the rice cook for about 60 minutes. However, you’ll need to stir the rice every 5 minutes or so to keep it from sticking.

Then, once the rice is tender and creamy, remove the pudding from the heat and stir in the vanilla extract.

Last, just before serving, stir the remaining ½ cup of milk. Garnish with fresh ground cinnamon or nutmeg and serve.

That’s it, your stovetop rice pudding without eggs is done! Kim and I hope you enjoy it and wish you all the best 🙂

Recipe Tips

• Do NOT bring the cream and milk mixture to a boil or it will separate.
• For people interested in making no milk, no egg rice pudding, consider using cream of coconut in place of the heavy cream and coconut milk in place of the dairy milk.
• Keep an eye on the dessert as it cooks. Similar to working with risotto, you don’t want to leave this dish unattended. Otherwise, it could stick and burn.
• The use of raisins in this recipe is optional. If you want them plump and softened, then I recommend adding them at the beginning to give the fruit time to rehydrate.
• For the best texture, make sure to use full-fat dairy. It will give you a creamier finish than 2% or low fat.

How do you thicken rice pudding without eggs?

You have two options. The first option is to use a cornstarch slurry. However, I don’t care for this process.

Option number two is use Arborio rice from the start and omit the eggs. This variety of rice is used in risottos and it’s great for absorbing liquids. Additionally, has a natural creaminess that standard white rice just can’t copy.

How long does rice pudding last?

When properly stored, in a sealed container, in your fridge it should hold for about 3 days.

More Dessert Recipes

• Grape Salad
• Homemade Chocolate Pudding
• Bread Pudding
• Mini Carrot Cakes

Creamy Rice Pudding (No Egg!)

5 from 4 votes

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Author: John Vargo

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 Servings

Prevent your phone from shutting off while cooking!

Ingredients

• 5 cups whole milk, divided
• 1 cup heavy cream
• ½ cup granulated sugar
• ½ teaspoon salt
• ½ cup arborio rice
• 2 ½ teaspoons vanilla extract

Instructions

 

• In a large saucepan, combine 4 ½ cups of milk, heavy cream, sugar, and salt. Bring to a steep over medium heat, and stir until the sugar dissolves.
  1 cup heavy cream

  ½ cup granulated sugar

  ½ teaspoon salt

  4 ½ cups whole milk
• Add the rice, and stir to combine. Reduce the heat to low, and cook the rice at a simmer. Stir every 5 to 7 minutes, or more often if necessary, to ensure the rice isn’t sticking or cooking too quickly.
  ½ cup arborio rice
• Cook for 55 to 65 minutes until the rice thickens and is tender. Remove from the heat, and add the vanilla.
  2 ½ teaspoons vanilla extract

  ½ cups whole milk
• Stir in the remaining ½ cup of milk just before serving. Garnish with ground cinnamon and raisins.
• Serve warm or cold.

Notes

• The serving size is for ½ cup of the rice pudding. Actual calories will vary.
• Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving: 0.5cupCalories: 278kcalCarbohydrates: 29gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 49mgSodium: 207mgSugar: 24g