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Rice Pudding without eggs

Rice Pudding Without Eggs

A Creamy, soft textured aromatic Rice Pudding with just a handful of ingredients and Vanilla pods to enhance the flavor.
Course Dessert
Cuisine South Asian
Servings 6 People

Ingredients
  

  • 1000 ml Heavy cream
  • 80 gm Jasmine rice
  • 120 gm Sugar
  • 1/2 Vanilla Bean Split
  • 5 ml Almond Extract
  • 180 ml Heavy cream (Optional) Whipped to soft peaks

Instructions
 

  • Using the mortar pestle, break and grind the Rice into a quarter of its original size. Alternatively, you can use a grinder, you can give the rice a few blitzes and break them into smaller pieces. Be careful to avoid grinding the rice into flour that will affect the final result of the pudding
  • In a heavy pot or a dutch oven add in 1000 ml of heavy cream and heat it at medium-low temperature till it starts to simmer (around 80 C)
  • Split the vanilla pod from the middle using a paring knife and scrape the seed out using the tip of the knife. Add in the vanilla pod, sugar, and into the heavy cream as it is about to simmer and whisk them in
  • Once whisked add in the rice and lower the temperature to low. Cook the rice covered till the rice is tender and in between string it occasionally to make sure it does not scorch
  • Once the rice is tender take the pudding off the heat. Using an emulsion blender or a regular blender, blend the rice pudding until it's smooth
  • At this point, if the pudding is at the desired thickness you require you can dish it out in a bowl to let it cool on the table or room temperature. If you want to thicken it more, put it back on the stove on low heat and cook it till your desired thickness. Always remember the pudding will thick more one it’s cooled down
  • Once the pudding reaches room temperature, fold the whipped cream into the pudding gently quarter at a time, so it does not lose its air. This will lighten the pudding giving it a more silky texture
  • Once all whipped cream is folded in you can now portion it in any bowl or ramekin you can serve it warm or put it in the fridge to cool for 2 to 3 hours to let it cool
Keyword Eggless rice pudding, rice pudding without eggs,