Description
This classic rice pudding is creamy, comforting, and completely egg-free, making it perfect for cold nights or simple weekend desserts.
Ingredients
Scale
- 1 cup short-grain rice
- 4 cups whole milk (or a 3:1 milk-to-half-and-half mix)
- 1/2 cup granulated sugar
- 1-inch split vanilla bean (or 1½ tsp vanilla extract)
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- Pinch of salt
- 2–4 tablespoons butter or 1/2 cup cream (for silkiness)
Instructions
- Rinse the short-grain rice until the water runs clear.
- In a heavy-bottomed saucepan, bring the milk, sugar, vanilla bean, cinnamon stick, and salt to a gentle simmer.
- Add the rice, reduce the heat to maintain a bare simmer, and cook uncovered or partially covered, stirring every 3–5 minutes for 35–45 minutes, until the rice is tender and the mixture thickens.
- Remove the vanilla bean and cinnamon stick, stir in butter or cream, and let it sit a few minutes.
- Serve warm or chilled with toppings of choice.
Notes
For a dairy-free option, use canned full-fat coconut milk and stir in almond or oat milk. Stir frequently to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg