I love desserts that feel like a warm blanket, and this egg-free rice pudding does exactly that — creamy, gently spiced, and simple to make. It’s special because it uses short-grain rice and real vanilla for a rich texture without eggs, and I’ve made it dozens of times for weeknight treats and brunch crowds. If you enjoy cozy baked desserts, this will sit nicely beside an apple crisp with oats and cinnamon for an old‑fashioned finish to dinner.
Why Make This Recipe
- Comforting, creamy texture that’s naturally nostalgic and satisfying.
- Simple pantry ingredients: rice, milk, sugar, vanilla, and cinnamon.
- Versatile: serve warm for cold nights or chilled for warm days.
- Easy to scale for guests or portion control for weeknight dinners.
- Personal note: I love this recipe because short-grain rice creates a custardy consistency without eggs, so it’s forgiving and dependable — a dessert I can make for anyone, anytime.
I also draw inspiration from richer rice desserts like creamy kheer — the ultimate Indian rice dessert when I want to add cardamom or nuts.
Recipe Overview
- Prep time: 10 minutes.
- Cook time: 30–40 minutes (stovetop simmer).
- Total time: 40–50 minutes.
- Servings: 6 (about 1/2 cup per serving).
- Difficulty: Easy.
- Method: Stovetop simmer in a heavy-bottomed saucepan, finished off by cooling or chilling.
My Experience Making This Recipe
I tested this version with both Arborio and medium-grain sushi rice and settled on short-grain Arborio for the creamiest finish. The main challenge was keeping the heat low enough to avoid sticking; a heavy-bottomed pan and steady stirring solved that. I also learned that scaping vanilla seeds into the pudding makes a huge visual and flavor difference.
How to Make Classic Rice Pudding Recipe with Vanilla and Cinnamon: Creamy, Cozy, and Egg-Free
Start by combining 1 cup short-grain rice (Arborio or sushi rice), 2 cups water, and a pinch of salt in a heavy 3‑quart saucepan; bring to a simmer and cook 8–10 minutes until the water is mostly absorbed. Add 4 cups whole milk (or a mix of milk and cream for extra richness), 1/2 cup granulated sugar, 1 cinnamon stick, and the seeds scraped from 1 vanilla bean (or 1 tsp pure vanilla extract). Keep the pot at a gentle simmer over medium‑low heat (aim for a gentle simmer around 180°F/82°C) and stir frequently for 25–35 minutes until the rice is tender and the mixture is thick and creamy. Remove the cinnamon stick, stir in 1 tbsp butter for gloss if desired, and let it rest — it will thicken further as it cools. Equipment: heavy‑bottomed saucepan, wooden spoon or spatula, and an instant‑read thermometer or candy thermometer if you want to monitor temperatures.
Expert Tips for Success
- Use short‑grain rice (Arborio or sushi rice) for natural creaminess; long‑grain rice stays too separate.
- Keep the heat low and stir often — the milk can scorch quickly on high heat. A heavy-bottomed pan or double boiler prevents hot spots.
- Scrape a vanilla bean for maximum aroma and flecks; if using extract, add it off the heat to preserve flavor. For a balancing touch, add a teaspoon of lemon zest at the end.
- If the pudding is too thin, simmer uncovered and stir regularly; for a quick fix, whisk 1 tsp cornstarch into 1 tbsp cold milk and stir it in, cook 1–2 minutes more.
- For a luxurious finish, fold in 2 tbsp mascarpone or a pat of butter at the end — techniques I borrow from pastry work when I make treats like indulgent cream puffs with luscious vanilla filling to add gloss and richness.
How to Serve Classic Rice Pudding Recipe with Vanilla and Cinnamon: Creamy, Cozy, and Egg-Free
- Serve warm with a dusting of ground cinnamon and toasted sliced almonds for crunch.
- Chill and top with macerated berries or a spoonful of fruit compote for a bright contrast.
- For a dinner party, spoon into ramekins and serve alongside a savory main like a classic beef stew with carrots and potatoes to end the meal on a sweet, comforting note.
- Presentation tip: a swirl of crème fraîche or a drizzle of spiced caramel brings contrast and sheen.
Storage and Reheating Guide
Store cooled rice pudding in an airtight container in the refrigerator for up to 4 days; use shallow containers to cool quickly. You can freeze rice pudding in freezer-safe containers for up to 3 months, leaving some headspace for expansion — expect a slight texture change on thawing. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over low heat with 2–4 tbsp milk to loosen, stirring until it reaches about 165°F (74°C) and is steaming. Microwaving in short bursts (30–45 seconds) with stirring between intervals works for single servings. For thoughts on texture and freezer-friendly dairy puddings, I compare methods with a rich and creamy carnivore vanilla pudding when deciding thawing approaches.
Recipe Variations
- Dairy‑free: swap 4 cups full‑fat coconut milk or a mix of almond and canned coconut milk; use maple syrup instead of sugar for complementary flavor.
- Spiced: add 3 crushed cardamom pods with the milk or 1/2 tsp ground cardamom for an aromatic twist.
- Textural: stir in 1/2 cup golden raisins or chopped toasted pistachios at the end for chew and contrast.
- Baked set pudding (still egg‑free): after simmering, transfer to a buttered dish, sprinkle sugar on top, and bake at 325°F (160°C) for 15–20 minutes to create a lightly set surface.
Nutritional Highlights
- Good source of calcium and protein when made with milk; provides quick energy from carbohydrates.
- Can be adapted for lower sugar or dairy‑free diets as needed.
- Allergen info: contains dairy (unless substituted), and may include tree nuts if added as topping; naturally gluten‑free when made with plain rice. Aim for 1/2 cup portions for sensible dessert servings.
Troubleshooting Common Issues
- Pudding too thin: continue simmering uncovered on low and stir often, or thicken with a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold milk).
- Rice grainy or undercooked: you likely didn’t simmer long enough — add a splash of hot milk, cover, and cook gently until tender.
- Scorched bottom: immediately remove from heat and transfer to a clean pan, scraping the undamaged pudding into the clean pan; next time use a heavier pan and lower heat.
Frequently Asked Questions
Q1: Can I use leftover cooked rice?
A1: Yes — use 2 cups cooked rice and reduce the milk to 2–2 1/2 cups; cook just long enough for flavors to meld (10–15 minutes). Leftover rice yields a faster result but a slightly different texture.
Q2: Which rice type gives the creamiest result?
A2: Short‑grain rice (Arborio or sushi rice) releases more starch while cooking, creating a naturally creamy puddle. Long‑grain rice stays separate and yields a firmer texture.
Q3: How do I keep the milk from curdling or splitting?
A3: Keep the heat low (gentle simmer) and stir often; avoid boiling rapidly. Adding sugar before high heat helps stabilize, and using full‑fat milk reduces the risk of splitting.
Q4: Can I make this ahead for a party?
A4: Absolutely — make a day ahead, refrigerate in airtight containers, and reheat gently with a splash of milk. Chilled pudding also develops flavor and is a convenient, make‑ahead dessert.
Conclusion
This egg-free, vanilla-and-cinnamon rice pudding is a reliable, comforting dessert you can tweak easily for diets and occasions; for more creamy rice pudding inspiration and techniques, see Creamy Rice Pudding – A Cozy Dessert Your Whole Family Will ….
Classic Egg-Free Rice Pudding with Vanilla and Cinnamon
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A comforting and creamy rice pudding made without eggs, featuring the rich flavors of vanilla and cinnamon.
Ingredients
- 1 cup short-grain rice (Arborio or sushi rice)
- 2 cups water
- a pinch of salt
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 cinnamon stick
- seeds scraped from 1 vanilla bean (or 1 tsp pure vanilla extract)
- 1 tbsp butter (optional, for gloss)
Instructions
- Combine rice, water, and a pinch of salt in a heavy 3-quart saucepan; bring to a simmer and cook for 8–10 minutes until water is mostly absorbed.
- Add milk, sugar, cinnamon stick, and vanilla seeds/extract; maintain a gentle simmer and stir frequently for 25–35 minutes until rice is tender and mixture is thick.
- Remove the cinnamon stick and stir in butter if desired, then let it rest to thicken further.
Notes
For a spiced version, add cardamom. To serve, dust with cinnamon or top with berries.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop Simmer
- Cuisine: American