Homemade Rice Pudding Without Eggs

Step 1

Rinse your rice under cold water and drain, repeating about 3 or 4 times, or until the water runs clear. In a medium saucepot, combine your washed and drained rice along with 1 and 1/2 cups of cold water.

Step 2

Place the pot on a stove burner set to medium-high heat and bring to a boil. Reduce heat to low, cover the pot (leaving the lid slightly ajar) and simmer rice for about 15 to 20 minutes or until the rice is fully cooked. The water should also be fully absorbed. Remove from the heat and set aside.

Step 3

* If you find the rice isn't cooked to your liking, but the water has evaporated, tightly cover with the lid and set aside for an additional 5 to 10 minutes off the heat. The steam will continue to soften it.

Step 4

In a medium bowl, whisk together sugar and cornstarch (this helps prevent lumps). Gradually add milk to the sugar and cornstarch mix, whisking well to incorporate. Pour this mixture over the cooked rice.

Step 5

Place the pot onto a stove burner set to medium heat. Cook the rice, stirring constantly, until the milk starts to bubble. Boil for about 30 seconds to 1 minute, or until thickened to your liking.

Step 6

Remove from the heat and transfer to serving dishes. Serve warm or cover with plastic wrap (touching the surface of the pudding to prevent skin!) and refrigerate until ready to serve.