If you want a creamy rice pudding with no eggs, this recipe is for you. This creamy eggless rice pudding is very easy to make, takes minutes and doesn’t feel heavy when you eat it.
I know I’ve been making too many Instant Pot recipes lately, but I can’t seem to curb my enthusiasm about my new kitchen gadget. I’m still exploring all the possibilities. That said, you can definitely make this recipe without a pressure cooker of any kind, although the pressure cooker sure does cut back on the arm work and time. On the stovetop, you need to stir the rice regularly to make sure it becomes creamy, doesn’t burn and doesn’t stick. Otherwise, most of the ingredients are the same.
In Egypt, we don’t usually add eggs to our rice pudding. Also, Egyptian rice pudding is usually served cold; it’s meant to be a light, cooling dessert in the summer. I like rice pudding both hot and cold; you can definitely eat the leftovers cold if you like. However, I generally prefer no eggs in my rice pudding because it’s lighter and doesn’t feel like a brick in my stomach, but that’s just me!
I made an amazing sweet and tangy cranberry and apple topping for this rice pudding. It’s the perfect, slightly acidic accompaniment to a creamy, warm rice pudding. I like having something slightly sour to balance out the richness of this creamy eggless rice pudding. Fresh cranberries are amazing in so many recipes and I have a few coming up!
- One cup medium grain rice. Medium grain works much better than long grain rice and is much creamier because of its high starch content.
- Two cups of 2% milk or whole milk
- Half a cup of water
- A pinch of salt
- 1/3 cup sugar or more to taste (I would start small and add more later, especially if you’ll be adding any sweet toppings)
- 1/3 cup raisins (optional)
- 1/4 teaspoon each of cardamom and nutmeg
- Half a teaspoon of cinnamon
- For the cranberry apple topping: One small apple (peeled and chopped into bite-sized cubes), 3/4 cup whole fresh or frozen unsweetened cranberries, 1/2 cup of sugar, 1/4 teaspoon of sugar.
- To serve: 1/2 cup of lightly toasted sliced almonds
- Place the rice, milk, water, sugar, spices, raisins, and salt in the Instant Pot. Set it to the Porridge Setting and cook on high pressure for 10 minutes.
- In the meantime, combine the cranberries, apple, sugar and cinnamon in a small saucepan on the stove and bring to a boil. Add a couple of tablespoons of water, or as needed. Cook it until it reaches the consistency you like, but for a minimum of 10 minutes.
- Allow it to depressurise naturally for about 10 minutes, then release the remaining pressure.
- Serve warm in bowls topped with almonds and cranberry topping! Enjoy!
How do you like your rice pudding? Do you prefer it warm or cold? Do you like it dense and rich, or light and creamy? Let me know in the comments!
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