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Bowl of rice pudding with a sprinkle of cinnamon.

Vanilla Rice Pudding

This easy egg-free vanilla rice pudding is made from pantry ingredients, sweetened with condensed milk and cooked on the hob or stovetop.
5 from 3 votes
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Prep Time: 5 mins
Cook Time: 50 mins
Total Time: 55 mins
Servings: 8 servings
Calories: 245kcal
Author: Mary-Lou

Ingredients

  • 1 cup Arborio rice Risotto Rice
  • 2 cups water
  • 2 teaspoon butter or oil
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups milk
  • ½ cup heavy cream
  • ¾ cup sugar or
  • 240 grams condensed milk

Instructions

  • 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.
    1 cup Arborio rice, 2 cups water, 2 teaspoon butter or oil, 1 teaspoon salt
  • Add the milk, cream, sugar or condensed milk, and vanilla to the rice. Simmer the mixture until the milk and cream has reduced and has been absorbed by the rice. Stirring every minute or so to ensure the rice does not stick to the bottom of the pot. This will take about 30 to 35 minutes.
    2 cups milk, ½ cup heavy cream, ¾ cup sugar or, 240 grams condensed milk, 1 teaspoon vanilla extract
  • Allow the rice pudding to cool before serving. To prevent skin from forming on the top of the pudding, place a piece of cling film or plastic wrap on the top of the pudding, patting it down so that it makes contact with the top of the pudding.
  • Serve the pudding warm or cold, with a dash of cinnamon, some chocolate shavings, a dollop of jam and perhaps some fresh berries.

Notes

For a chocolate rice pudding, add in a third of a cup of sifted cocoa powder when you add in the milk and sugar. 
Raisins are commonly added to many rice pudding recipes, if you feel the need, toss in a cup of raisins or sultanas.
Add in additional spices such as cinnamon, nutmeg, cardamom or even a pumpkin spice mix to punch it up and make it your own. 

Dairy-free or vegan rice pudding can be made by:

  • Substituting the milk and cream with coconut milk and cream
  • Using white or brown sugar as a sweetener - the only vegan condensed milk I like is the coconut milk variety. But this does have a very strong coconut flavour. I would opt for using sugar as a sweetener for the vegan alternative to keep that milder, softer flavour more reminiscent of rice pudding.
  • Substituting the butter with vegan margarine or neutral vegetable oil

Nutrition

Serving: 1g | Calories: 245kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 341mg | Sugar: 20g

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Puddings
Cuisine :Global
Keyword :Easy Rice Pudding, Rice Pudding