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The Best 4-Ingredient Rice Pudding Recipe with Evaporated Milk and No Eggs

Sometimes I want to eat something sweet while watching my favorite evening show.  I know I’m not alone here.  Who else likes a little nighttime snack?  Don’t you hate it when you get all settled in for your favorite show, and there’s not a bite of delicious dessert in the house?  Thank goodness you found me because I’ve got the perfect solution for you!  This stovetop rice pudding is an easy dessert that takes basic ingredients!

Why I love this recipe

This creamy rice pudding cooks in a jiffy, making a perfect sweet treat.  It’s delicious and easy to make.  The best part is that you can make it with minimal ingredients you probably already have in your pantry!  If you’d like to skip over all the fantastic information about this simple and delicious rice pudding, you can skip to the bottom of this post for the printable recipe card.

This homemade rice pudding is also known as classic Arroz con Leche in Spanish, which we sometimes use at home.  Note that this easy recipe is egg-free, so no egg mixture is necessary, which helps reduce cook time.

Ingredients

• Cooked Rice
• Evaporated Milk
• Sugar
• Cinnamon
• Vanilla (optional)

Substitutions

• There are many rice pudding recipes, many of which use various ingredients.  I like this recipe because of its simplicity and how quickly it comes together.  Note that you can substitute almost all the ingredients and still come out with a delicious bowl of rice pudding.  And what is better for the whole family than this classic dessert?  In our house, rice pudding is comfort food!
• You can substitute heavy cream in place of evaporated milk.  Heavy cream has a much higher fat content than evaporated milk, so your rice pudding will be much more decadent and have a much higher calorie count!  You can substitute whole milk or regular milk instead of evaporated milk, although your pudding may not thicken quite as nicely as with evaporated milk.
• I prefer Arborio rice.  As short-grain rice, it tends to be stickier, which I like.  You can use long-grain rice, white rice, or brown rice.  You may need to make a slight adjustment to the ratio of milk to rice, depending on the grain you choose.  The kind of rice you use is less important than
• You can use brown sugar instead of white sugar to give your rice pudding a more caramelized flavor and texture.

Equipment used for this recipe

• Microwave Rice Cooker or Instant Pot
• Measuring Cups
• Measuring Spoons
• Medium Saucepan with lid
• Rubber Spatula or Wooden Spoon

How to Make Rice Pudding with Evaporated Milk and No Eggs

Step 1 – Prepare Rice

This recipe is even easier to make if you have leftover cooked rice.  If you need to start from scratch, the recipe takes a bit longer but is still simple.  You will need to begin by cooking your rice. 

For this step, consider a microwave rice cooker, which steam cooks your rice perfectly in about 25 minutes.  I find it faster and less messy than stovetop cooking.

Many of my readers love using their Instant Pot for cooking rice.  The Instant pot can reduce cooking time when you need to begin this classic rice pudding recipe by cooking your rice.

Step 2 – Place rice in a medium saucepan with 12 oz. of evaporated milk. 

Step 3 – Add the sugar and ground cinnamon

Step 4 – Bring the whole mixture to a boil, starting with medium heat and raising to medium-high heat until boiling.

Step 5 – Once the rice mixture is boiling, set the heat to low, place the lid on the pan, and simmer for 7 minutes on low heat. 

Step 6 – Stir your pudding, place the lid back on, turn the heat off, and let stand for another 5-10 minutes to thicken.

Step 7 – Serve it! Once your pudding has thickened, it is ready to serve.  Scoop it into bowls, garnish with a small spoon of whipped cream and a dash of cinnamon (or cinnamon stick pieces), and serve in a small bowl!  For a bit of color, garnish this old-fashioned dessert with a handful of regular raisins, golden raisins, or dried cranberries.  Fresh fruit is also a lovely garnish.

Recipe FAQs:

Can you freeze rice pudding?

Good news!  You sure can!  Rice pudding freezes well, with one exception.  If you use raisins in your recipe, cook your pudding without them, and add them before serving.  Raisins don’t freeze so well, as they harden and dry out in the freezing process, so go ahead and freeze your leftover rice pudding and add raisins when you’re ready to reheat.

Can you make rice pudding with jasmine rice?

Yes!  Jasmine rice is a bit sweeter and lighter, so it works well in rice pudding.  If you have a favorite type of rice, try it! 

How long does rice pudding last in the fridge?

When you make your rice pudding from scratch, it’s best to eat it within a couple of days when stored in the refrigerator.  When stored in an airtight container in the freezer, you should eat it within two months.

How to tell if rice pudding is bad?

You will know your rice pudding has gone bad when you notice a change in the smell, color, and texture.  Rice pudding will smell sour and change from its original color when it starts to turn.  In addition, you will see the texture change from smooth to lumpy.

Is rice pudding gluten-free?

Yes!  If you practice a gluten-free diet, then you’re in luck!  Rice pudding is naturally gluten-free because it is made with rice, milk, and cream, none containing gluten. 

How do I make this recipe serve more?

This stovetop pudding recipe is easily doubled using a large saucepan and doubling all ingredients.

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