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 three main ingredients, i.e., rice, milk, and sugar. Other ingredients like vanilla essence, cinnamon, cardamom, and dry fruits add flavor to the rice pudding. Also, this rice pudding is eggless, too.
This is a one-pot recipe. You can make it on the stovetop by simmering the ingredients in a Dutch oven or large pot. You can make the same in a pressure cooker or an instant pot. Check out my instant pot rice pudding recipe. This is a quick dessert that takes less than 30 minutes. This is a stovetop method only.
How to make creamy rice pudding?
Add milk, rice (rinsed), and sugar in a large pot or Dutch oven. Bring the mixture to a boil. Then, reduce the heat and simmer until the milk is reduced to the required consistency (60 - 70%) and the rice is cooked soft. If it looks drier, add a little more milk and simmer. Keep stirring at regular intervals to avoid sticking to the base.
While stirring, make sure you are stirring/ scratching at the base of the pot. Otherwise, it will start burning from the base only. So, you 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 or cinnamon powder while cooking.
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 a few seconds, making them into small pieces of grains. This is easier to cook rather than long rice grains. Arborio rice also works best since it 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 dairy milk. However, you can customize this to vegan.
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, making the pudding creamy without adding any egg or thickener. Keep stirring the pudding in between while cooking. It helps to release more starch and prevents burning at the base.
Can I make this with cooked rice?
Yes, you can make the pudding with cooked rice. When we cook rice in the milk itself, it absorbs its flavors. That makes the difference in taste. If I make it with cooked rice, I will slightly mash it for a mushy texture (rather than grainy) and simmer in milk for 10 - 15 minutes to make it creamy.
Creamy Rice Pudding
Equipment
Ingredients
- 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
- ยผ tsp cardamom powder or 4 whole green cardamom
- cardamom powder โ ยผ tsp
- ยผ tsp cinnamon powder
- ยฝ tsp vanilla extract
Instructions
- 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 โ 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.
Notes
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