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Old-Fashioned No-Bake Rice Pudding

Hands-on time 10 mins
Total time 37 mins
Yield Serves 7 (serving size: 1/2 cup)
This fragrant stovetop rice pudding is a holiday tradition in many homes. Medium-grain rice has more starch than long-grain rice and gives the pudding a creamier texture.


  • 1 1/2 cups water
  • 3/4 cup uncooked medium-grain rice
  • 1/2 vanilla bean, split lengthwise
  • 1 1/4 cups 1% low-fat milk, divided
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 tablespoon butter
  • 1/8 teaspoon ground cinnamon

Nutrition Information

  • calories 155
  • fat 2.9 g
  • satfat 1.6 g
  • monofat 0.7 g
  • polyfat 0.3 g
  • protein 3.8 g
  • carbohydrate 28 g
  • fiber 0.3 g
  • cholesterol 33 mg
  • iron 1.1 mg
  • sodium 128 mg
  • calcium 61 mg

How to Make It

  1. Bring 1 1/2 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until tender.

  2. Scrape seeds from vanilla bean; add vanilla bean seeds and pod to rice. Add 1 cup milk, sugar, and salt to rice mixture in pan. Cook over medium heat 15 minutes or until thick and creamy. Remove and discard vanilla bean pod.

  3. Combine 1/4 cup milk and egg in a small bowl. Slowly add egg mixture to rice mixture; cook 2 minutes over medium heat, stirring constantly. Remove from heat; stir in butter and cinnamon. Serve warm, or pour into a 2-quart dish; cover surface of pudding with plastic wrap, and chill overnight.

Gluten-Free Baking