Sublime 1-Bowl Creamy Vanilla Rice Pudding with Luxurious Condensed Milk

This delicious, simple stovetop creamy vanilla rice pudding is sweetened with condensed milk and has no eggs!

This smooth, creamy vanilla rice pudding does not have gluten and feels like a cozy hug in a bowl. It’s perfect for fall or winter because it’s warm and comforting. And honestly, it’s also really good cold!

Want a dairy-free or vegan rice pudding? Look at the variations below the ingredients!

While you’re here, you’ll definitely want to try this Creamy Custard Slice

I don’t quite remember where this particular recipe came from, but it was probably a mix of a few rice pudding recipes to meet my expectations. I wanted it to be:

• Super easy and simple
• Made with ingredients I already had in the pantry
• Cooked on the stovetop or hob
• Without eggs

Over the years, I’ve also played around with a chocolate rice pudding variation and made small changes to the ingredients to create what I think is the perfect rice pudding.

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Update Notes

It was here in New Zealand that I decided to replace half the milk with water because I couldn’t get the rice to soften up the way I wanted during cooking. I think this might be because the rice varieties here are different from those in South Africa.

I originally used granulated sugar for sweetness but decided to switch to condensed milk to enhance the flavor.

What is rice pudding?

Rice pudding is a dish enjoyed all around the world with many different versions. It usually includes rice, milk, water, cinnamon, vanilla, raisins, and a bit of sugar for sweetness. You can make rice pudding on the stovetop or hob, bake it in the oven, or use appliances like instant pots and slow cookers.

My favorite version of this dessert is chocolate rice pudding. It only needs cocoa powder added to give it a rich, chocolatey flavor.

Why You Will Love this Rice Pudding

• This easy Creamy Vanilla Rice Pudding is made right on the stovetop or hob.

• It uses condensed milk as a sweetener, but if you don’t have any, you can substitute regular sugar for a delicious dessert.

• This rice pudding recipe has no eggs!

Ingredients

Here are some notes on the ingredients used to make creamy vanilla rice pudding. Please see the recipe card for quantities.

This egg-free rice pudding can be made with condensed milk or sugar. It can also be made vegan-friendly.

Rice
I use arborio or risotto rice for this pudding because it’s starchy, which makes the dish creamy. I don’t rinse the rice.

Water
Water helps cook the rice and releases its starch.

Condensed Milk
I use condensed milk as a sweetener. Both regular and “lite” versions work well. If you don’t have condensed milk, you can replace it with white or brown sugar.

Milk and Cream
Milk and cream give the pudding a smooth and creamy texture. I usually use whole milk or 2% milk and heavy cream.

Vanilla Extract
Vanilla extract adds a rich vanilla flavor. Use the best quality you can find.

Salt
Salt is important in all desserts. I use table salt. One teaspoon of table salt is equal to 1.5 teaspoons of Morton Kosher Salt or 2 teaspoons of Diamond Crystal.

Variations

• The butter can be replaced with a vegan alternative or vegetable oil.

• For a chocolate rice pudding, add a third of a cup of sifted cocoa powder when you add the milk and sugar.

• Raisins are commonly added to many rice pudding recipes. If you like, toss in a cup of raisins or sultanas.

• Add extra spices such as cinnamon, nutmeg, cardamom, or even pumpkin spice mix to give it a unique flavor.

Dairy-Free or Vegan Rice Pudding

• Substitute the milk and cream with coconut milk and cream.

• Use white or brown sugar as a sweetener. The only vegan condensed milk I like is the coconut milk variety, but it has a strong coconut flavor. For a softer taste, use sugar instead.

• Replace the butter with vegan margarine or neutral vegetable oil.

Weighing & Measuring Ingredients

Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

However, check out the recipe card for cup measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL

How to Make Rice Pudding on the Hob

Making this Creamy Vanilla Rice Pudding on the hob is very easy, just follow the instructions.

Step 1 – Combine the rice, water, butter, and salt in a large pot. Bring to a boil, then cook on low heat until the rice has absorbed most of the water. This will take about 10 to 15 minutes.

Step 2 – Add the milk, cream, sugar or condensed milk, and vanilla to the rice. Cook on low heat until the milk and cream are absorbed by the rice, stirring every minute or so to prevent sticking. This will take about 30 to 35 minutes.

Step 3 – Allow the pudding to cool, either in the pot or in a heat-proof container. To prevent a skin from forming, place a piece of cling film or plastic wrap directly on the surface of the pudding.

Step 4 – Serve the pudding warm or cold, with a dash of cinnamon, a little extra sugar, some chocolate shavings, a dollop of jam, or fresh berries.

Notes

• Sweetener Alternatives: Replace the condensed milk with 100-150 grams (½-¾ cup) of sugar, depending on your sweetness preference. For a chocolate variation, use 150 grams (¾ cup) of sugar.
• Chocolate Rice Pudding: Add ⅓ cup of sifted cocoa powder with the milk and sugar. Continue cooking as instructed.
• Raisins: Add 1 cup of raisins or sultanas if desired.
• Additional Spices: Consider adding cinnamon, nutmeg, cardamom, or pumpkin spice mix for extra flavor.
• Dairy-Free/Vegan: Substitute the milk and cream with coconut milk and cream, use white or brown sugar, and replace butter with vegan margarine or oil.

Storage and Freezing

Store any leftovers of creamy vanilla rice pudding (I mean if there are any) in the fridge, covered with cling film for 3 to 5 day.