Make this super easy creamy rice pudding for desserts. This is not only easy but also a delicious gluten-free pudding. This rice pudding is eggless too.
Rice pudding is an easy dessert that can be prepared with 3 main ingredients, i.e. rice, milk, sugar. Rest ingredients like vanilla essence, cinnamon, cardamom, any dry fruits add additional flavor to the rice pudding. But you can make a delicious creamy rice pudding without those ingredients as well. Also, this rice pudding is eggless too.
This is a one-pot recipe. You can make it on the stovetop by simmering the ingredients together in a dutch oven or large pot. You can also make the same in a pressure cooker or in an instant pot. Check out my instant pot rice pudding recipe.
In any way, this is a quick dessert that takes less than 30 minutes. This is a stovetop method only.
I love puddings when that is chilled. So after making the pudding first, cool it to room temperature and then refrigerate this. You can make the pudding in a large batch and refrigerate it for the whole week. I do this way to prepare my dessert for the week. But it never works. Because this is so addictive and delicious, we end up eating those in just 3 - 4 days' time. Store in a refrigerator box with a lid. This is such a comforting delicious dessert.
What rice is best for this recipe?
small grain rice is best as it gets cooked quickly and gives a nice mushy creamy texture. Jasmine rice or basmati rice is also good. Basmati rice has a nutty aroma. If I have to use long-grain rice, I pulse it for few seconds making them into small pieces of grains. This is easier to cook rather than whole grains. Arborio rice also works best since this is more starchy and makes the dish more creamy.
Is this rice pudding vegan?
Though this is an eggless pudding, this rice pudding is not vegan since we are using full cream milk. However, to make this rice pudding vegan use full fat coconut milk in place of full cream milk.
Do I need to add any thickener to make this pudding creamy?
No. I don't use any thickener. Rice is a starchy grain. The cooking process also releases a lot of starch which ultimately makes the pudding creamy which out adding any egg or any thickener to it. Just keep stirring the pudding in between while cooking. It helps to release more starch and prevents burning at the base.
How can I make my pudding creamy?
Rice is a starchy grain that releases starch while cooking. Simmer the milk and rice mixture on low heat until milk reduced to 1/2 (appx). For a rich creamy texture, replace granulated sugar with condensed milk can.
Can I make this with cooked rice?
Yes, you can make the pudding with cooked rice but I never make my pudding from cooked rice unless I have a lot of leftover rice and I don't know what else I can do with it. I meant to say this is in my last option list. As I don't prefer the taste.
When we cook rice in the milk itself it has absorbed the flavors from it. That makes the difference in taste. If I will make it with cooked rice, I will slightly mash the rice for a mushy texture (rather than grainy ones) to make the pudding creamy.
How to make creamy rice pudding?
In a large pot or dutch oven, add milk, rice (rinsed), sugar. Bring the mixture to a boil. Then reduce the heat and simmer this till milk reduced to the required consistency and rice cooked soft. If it looks more dry add a little more milk and simmer. Keep stirring at regular intervals. This will prevent it from sticking at the base of the pot.
While stirring, make sure you are stirring/ scratching at the base of the pot also. Otherwise, it will start burning from the base only. So have to be attentive while making the pudding. In the end, add some chopped dry fruits. You can also add a pinch of cardamom powder, cinnamon powder while cooking.
Recipe Card for Rice Pudding
Creamy Rice Pudding
- 100 gms rice soak for 30 minutes
- 1 ltr milk full cream
- 2 tbsp ghee or clarified butter (optional)
- 10 - 12 tbsp sugar (or as per your taste)
- 6 - 8 tsp dry fruits finely chopped
- 1/4 tsp cardamom powder or 4 whole green cardamom
- cardamom powder – ¼ tsp
- 1/4 tsp cinnamon powder
- 1/2 tsp vanilla extract
- Rinse well and soak rice in water for 30 mins. You can also use without soaking.
- Heat milk on a heavy bottom pot or a Dutch oven
- Once it starts boiling add rice to it. Stir and mix using spoon/ spatula.
- Cook on low flame until rice is cooked.
- Keep stirring at regular intervals to avoid sticking of rice to base.
- Once the rice is cooked and it starts to thicken add sugar, cardamom powder, and chopped dry fruits. Mix well.
- Stir continuously to avoid burning. Cook for 2 – 3 mins more.
- In the end, add 2 tbsp ghee to it and mix well.
- Switch off the gas and cool the kheer to room temperature.
- Then refrigerate it and serve chilled for better taste.
- Garnish with a few more chopped cashew nuts and almonds.
If you like the recipes and want to stay updated, subscribe via email. Also, I would request you to like and share my Facebook Page. Follow My Dainty Kitchen on Twitter, Instagram, and Pinterest.
Leave a Comment (And a 5 Star Rating)