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Rice pudding in a black bowl sprinkled with cinnamon.
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4.80 from 5 votes

Indulgent and Creamy Rice Pudding Recipe (No Eggs)

Creamy and indulgent Greek rice pudding recipe! This delicious dessert, with a luscious texture, and warm vanilla, cinnamon, and citrus flavour is a Greek dessert you'll want to try!
Prep Time5 minutes
Cook Time45 minutes
Additional Time5 minutes
Total Time55 minutes
Course: Desserts, Holidays
Cuisine: Greek
Keyword: egg free, greek holiday desserts, rice pudding
Servings: 4 servings
Calories: 656kcal
Author: Ria Mavrikos

Ingredients

  • 1/2 cup white rice
  • 1/3 cup water
  • 1 ⅓ cups table cream 18% MF
  • 4 ⅔ cups homogenized milk 3.25% MF
  • 3/4 cup white sugar
  • 1 orange rind approximately 2" in length
  • 1 lemon rind approximately 2" in length
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon Metaxa brandy
  • 3 tablespoons cornstarch
  • 3 tablespoons cold milk cream, or water (to mix with the cornstarch)
  • Ground cinnamon adjust to taste
  • Cinnamon stick optional

Instructions

  • Pre-cook the rice and heat up the milk.
    In a small saucepan, combine white rice and water. Stir, cover, and bring to a boil. Reduce heat to low and cook until the water is absorbed, partially cooking the rice. The rice will continue to cook once it's added to the milk. In a separate pot, heat the milk and cream over medium-low heat.
    1/2 cup white rice, 1/3 cup water, 4 ⅔ cups homogenized milk, 1 ⅓ cups table cream
  • Add in the rice.
    Once the rice has absorbed the water, add it to the pot with the warmed milk. Stir with a large spoon and cook uncovered for about 10 minutes, or until the rice is soft. Stir occasionally and keep the heat on medium-low to prevent the milk from rising and spilling over.
  • Incorporate sugar, citrus, and vanilla.
    Once the rice is cooked with the milk, add the orange rind, lemon rind, sugar, vanilla extract, and brandy. You can also add a cinnamon stick if desired. Stir often to prevent burning, especially after adding the sugar. Keep the heat on medium-low and cook uncovered for about 20-25 minutes.
    3/4 cup white sugar, 1 orange rind, 1 lemon rind, 1 tablespoon pure vanilla extract, 1 tablespoon Metaxa brandy, Cinnamon stick
  • Add in the cornstarch.
    Mix the cornstarch with either a little bit of milk, cream or water to create a smooth mixture. Increase the heat to bring the rice pudding to a gentle boil, then stir in the cornstarch mixture. Continue stirring for a few minutes until the pudding thickens. Remove the lemon rind, orange rind, and cinnamon stick. Ladle the pudding into bowls, sprinkle with cinnamon and enjoy warm or let it cool to room temperature. Once cooled, cover with saran wrap and store in the refrigerator.
    3 tablespoons cornstarch, 3 tablespoons cold milk, Ground cinnamon

Notes

  • Rice pudding will thicken more once it cools. It can be enjoyed both warm and cold.  Sprinkle with cinnamon when it's hot in the bowls.
  • You only need to add a small amount of orange rind and lemon rind. Otherwise, the rice pudding may become bitter. 
  • Stir the bottom of the pot once you've added the sugar because sometimes it can burn on the bottom if the heat is too high or you're not stirring frequently enough. 

Nutrition

Serving: 1g | Calories: 656kcal | Carbohydrates: 67g | Protein: 13g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 167mg | Fiber: 1g | Sugar: 55g