This easy homemade silky smooth creamy egg-free vanilla rice pudding is made from a few pantry ingredients, sweetened with condensed milk and cooked on the hob or stovetop.
This naturally gluten-free rice pudding is a hug in a bowl. It's everything you didn't know you needed for a fall or winter pudding. It's warm, comforting and creamy. And TBH - it's also really great cold!
Milk & Cream
For a dairy-free or vegan rice pudding - replace the butter with oil, the milk and cream with coconut milk and cream, and the condensed milk with sugar.
1 - Combine the rice, water, butter and salt in a large pot. Bring to boil and simmer until the rice has absorbed most of the water. This will take about 10 to 15 minutes.
2 - Add the milk, cream, sugar or condensed milk, and vanilla to the rice. Simmer for about 30 to 35 minutes.
3 - Allow the pudding to cool, either in the pot or in a heat-proof container. Cover the pudding with plastic wrap to prevent a skin from forming
4 - Serve the pudding warm or cold, with a dash of cinnamon, some chocolate shavings, a dollop of jam and perhaps some fresh berries.
Swipe up to get the full recipe at sALTYGINGER.com!