1-First Step: Gather and Prep Ingredients

Measure out 1/2 cup arborio or short-grain rice and rinse it briefly under cold water to remove excess starch if you like a less sticky texture. Pour 4 cups whole milk into a heavy-bottomed saucepan. Add a pinch of salt. This mise en place sets you up for smooth cooking in your eggless rice pudding. For vegan adaptations, have coconut milk ready.

2-Second Step: Start the Simmer

Place the saucepan over medium heat and bring the milk to a gentle simmer, stirring occasionally to prevent a skin from forming. Stir in the rinsed rice once bubbles appear around the edges. Reduce heat to low, aiming for small, lazy bubbles. Cover partially and cook for 10 minutes, stirring every 3-4 minutes. This slow start allows rice to absorb milk evenly, building creaminess without eggs in the creamy rice pudding.

3-Third Step: Continue Cooking and Stir

Maintain low heat and stir every 5 minutes for the next 15-20 minutes. The rice will plump and the mixture thicken as starch releases. If it gets too thick, add a splash of milk. Total simmer time hits 25-30 minutes until rice is tender but holds shape. Taste a grain to check doneness. This patient approach defines traditional rice pudding no eggs, perfect for busy parents multitasking.

4-Fourth Step: Sweeten and Flavor

Remove from heat and stir in 1/3 cup sugar until dissolved. Add 1 tsp vanilla extract for that signature vanilla rice pudding aroma. For variations, mix in a cinnamon stick during simmering or raisins in the last 5 minutes. Let sit 5 minutes off heat to thicken further. This step locks in flavors naturally.

5-Fifth Step: Cool and Serve

Cool slightly for warm servings or refrigerate for chilled pudding. Spoon into bowls, dust with cinnamon if desired. Serves 4 generously. For low-calorie tweaks, use less sugar. Store leftovers as noted later. This easy rice pudding recipe without eggs shines warm on winter nights or cold in summer.