Creamy Vanilla Rice Pudding

A bowl of creamy rice pudding sits on a marble tray, topped with drizzled syrup. To the side is a small dish of syrup and a glass of water. In the background, roasted peaches are visible in a baking dish. A spoon rests near the bowl.

This rice pudding recipe offers the ultimate nostalgic nursery pudding for chilly days. The sweet and creamy pudding tastes so comforting. It is simply sweetened with maple syrup and vanilla, and is gentle, warming and filling on the tummy.

The tasty bowl of goodness also has a lovely protein and choline boost from the milk and the eggs, so it feeds both the brain and the soul.

Eat it as a pudding, for a nourishing gluten-free breakfast or even as an after-school snack which you can make ahead. Keep some in the freezer and then simply heat it up to fill hungry tummies! And have lots of fun being creative with the toppings.

Find the egg-free and dairy-free version in the notes below.

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Creamy Vanilla Rice Pudding

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Cook Time 1 hour 15 minutes
Course Breakfasts, Puddings
Servings 6
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-histamine, Low-sugar, Nut-free, Vegetarian

Ingredients
  

Instructions
 

  • Wash and rinse the rice well.
  • Put the rice, milk, vanilla and maple syrup into a large saucepan. Bring to a simmer, then continue to simmer for an hour, stirring frequently.
  • After an hour, remove the pan from the heat and allow to stand for 10 minutes.
  • Whisk the eggs together, then pour slowly into the rice, stirring all the time. It 'cooks' in the rice mixture very quickly.
  • Serve with a little extra maple syrup drizzled on the top.

Notes

  • This rice pudding can be served warm or chilled – try sprinkling with a little cinnamon, nutmeg or cardamom on top. Or maybe with a dollop of fruit compote or berry chia jam. You can also try topping it with some baked fruit such as roasted plums, peaches, nectarines or bananas. 
  • If you have time, soak and wash the rice before cooking to reduce any impurities. 
  • Dairy-free: use your choice of dairy-free milk.
  • Egg-free: omit the eggs and stir in 2 tablespoons of sunflower lecithin to give it a choline boost. You could also stir in a couple of tablespoons of tahini (sesame paste) or cashew/almond nut butter to give some protein and healthy fats.
  • Store in the fridge for 2-3 days and serve chilled or heat up well before serving. You can also freeze it for up to 3 months. 
  • We love using Sturdy Vanilla sourced direct from a family run farm in Uganda. 
 
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