No-Bake Rice Pudding
A creamy, comforting no-bake rice pudding with raisins and vanilla, perfect for a sweet treat that's easy to prepare and appeals to all ages.
Ingredients
Instructions
- Combine rice, water, salt, and oleo in a nonstick saucepan; bring to a boil.
- Stir and simmer; let cook for 15 minutes.
- Let the mixture set for 5 minutes.
- Stir in sweetened condensed milk, plain milk, and raisins.
- Bring the mixture almost to a boil over medium heat.
- Beat eggs in a bowl.
- Add some of the hot rice mixture into the eggs, then add the egg mixture back into the saucepan.
- Cook on low heat for 5 to 10 minutes, then add vanilla.
- Continue cooking on low until the pudding thickens, stirring often.
Tips & Substitutions
For a creamier texture, substitute half of the plain milk with heavy cream. If you prefer a more natural sweetener, consider using maple syrup instead of sweetened condensed milk. Adding a pinch of cinnamon can enhance the flavor profile. Feel free to experiment with different dried fruits like cranberries or apricots. This recipe is also a great base for variations similar to American recipes.
Serving Suggestions
Serve the rice pudding warm or chilled, topped with a sprinkle of cinnamon or a dollop of whipped cream. It pairs beautifully with Kay'S Apple Pie for a comforting dessert duo. Consider adding fresh fruit on top for a refreshing contrast. This dish also makes a delightful breakfast treat, especially when served with a side of toast.
Storage & Reheating
To store leftovers, place the rice pudding in an airtight container and refrigerate for up to three days. When reheating, add a splash of milk to restore creaminess and heat gently on the stove or in the microwave, stirring occasionally to prevent sticking. Avoid overheating to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of No-Bake Rice Pudding contains roughly 481 calories, with 9g protein, 104g carbohydrates, and 6g fat. It is a good source of calcium (19% of the Daily Value), protein (17% of the Daily Value), and iron (17% of the Daily Value). Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this rice pudding vegan?
Yes, to make this rice pudding vegan, substitute the eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water equals one egg). Use plant-based milk, like almond or coconut milk, and replace the oleo with a vegan butter alternative.
How do I know when the pudding is thick enough?
The pudding is thick enough when it coats the back of a spoon. Stir frequently while cooking on low heat to prevent it from sticking to the bottom of the pan. If it seems too runny, allow it to simmer a bit longer, stirring constantly until desired consistency is reached.
Can I use leftover rice for this recipe?
Absolutely! Using leftover cooked rice will save time and can add extra flavor. Just reduce the cooking time in the initial steps to avoid overcooking. Stir the leftover rice directly into the milk mixture and heat until warmed through, then continue with the recipe as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).