Creamy Vanilla Rice Pudding without Eggs

This egg-free rice pudding becomes creamy as short-grain rice releases starch into gently simmering milk. It needs frequent attention near the end, but no separate custard or tempering step. Serve it warm and soft, or chill it for a firmer spoonable dessert.Keep the milk at a gentle simmerA low simmer gives the rice time to soften without scorching the milk. The pudding continues to thicken off the heat, so cooking it until very stiff can leave a dry result after chilling.The rice and milk determine the textureRice: Short-grain white rice gives a creamy texture. Brown rice and instant rice require a different method.Milk: Whole milk supplies richness; substituting very thin plant milk can alter the texture substantially.Saucepan: A heavy base helps, but it does not remove the need to stir.Illustrative view of vanilla rice pudding. Appearance can vary with ingredients and equipment.Allow time for the pudding to thickenThe recipe makes six small portions and takes about 1 hour,…

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