This Rice Pudding with Condensed Milk is a rich and velvety dessert that combines the texture of soft rice with the richness of condensed milk. This luscious pudding is perfect for a cozy evening treat. It’s easy to make, and it can be enjoyed warm or chilled.
Short-grain rice like Arborio or sushi rice works best for a creamy texture. Long-grain rice can be used but may result in a slightly different texture.
In a large saucepan, combine the rice and 4 cups of whole milk. Bring the mixture to a boil over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan. Do not leave unattended at this step. Then once the mixture reaches a boil, reduce the heat to low. Let the rice simmer, uncovered, for about 20-25 minutes, stirring occasionally, until the rice is tender and the mixture starts to thicken.
Stir in the sweetened condensed milk, granulated sugar, salt, vanilla extract and ground cinnamon. Continue to cook for an additional 10-15 minutes, stirring frequently, until the pudding is thick and creamy. Taste and adjust the sweetness to your liking. If the pudding is too thick, you can add a little more milk to reach your desired consistency.
Spoon the rice pudding into serving bowls. If desired, sprinkle with ground cinnamon and nutmeg for garnish. You can also top with fresh fruit or a dollop of whipped cream for an extra indulgent treat.
If the pudding becomes too thick as it cools, you can stir in a little more milk to loosen it up. The pudding will continue to thicken as it cools. Rice pudding can be enjoyed warm or chilled. For a chilled version, let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving.
Rice Pudding with Condensed Milk FAQS:
You will need the following ingredients:
short-grain rice, whole milkl, sweetened condensed milk, granulated sugar, salt, vanilla extract, ground cinnamon
You will need the following supplies:
a saucepan
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore the creamy texture if you prefer a warm version.
This Rice Pudding with Condensed Milk is best served warm or chilled.
Notes:
- Short-grain rice like Arborio or sushi rice works best for a creamy texture. Long-grain rice can be used but may result in a slightly different texture.
- Adjust the amount of sugar based on your preference. Sweetened condensed milk adds a lot of sweetness, so you may find you don’t need all of the sugar.
- If the pudding becomes too thick as it cools, you can stir in a little more milk to loosen it up. The pudding will continue to thicken as it cools.
- Rice pudding can be enjoyed warm or chilled. For a chilled version, let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving.
- For a different flavor profile, try adding a splash of coconut milk or a handful of raisins or chopped nuts.
Rice Pudding with Condensed Milk
Ingredients
- 1 cup short-grain rice
- 4 cups whole milk
- 1 can (14 ounces) sweetened condensed milk
- ⅛ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, plus more for garnish
Instructions
- In a large saucepan, combine the rice and 4 cups of whole milk. Bring the mixture to a boil over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan. Do not leave unattended at this step.
- Once the mixture reaches a boil, reduce the heat to low. Let the rice simmer, uncovered, for about 20-25 minutes, stirring occasionally, until the rice is tender and the mixture starts to thicken.
- Stir in the sweetened condensed milk, granulated sugar, salt, vanilla extract and ground cinnamon. Continue to cook for an additional 10-15 minutes, stirring frequently, until the pudding is thick and creamy.
- Taste and adjust the sweetness to your liking. If the pudding is too thick, you can add a little more milk to reach your desired consistency.
- Spoon the rice pudding into serving bowls. If desired, sprinkle with ground cinnamon and nutmeg for garnish. You can also top with fresh fruit or a dollop of whipped cream for an extra indulgent treat.
Notes
- Short-grain rice like Arborio or sushi rice works best for a creamy texture. Long-grain rice can be used but may result in a slightly different texture.
- Adjust the amount of sugar based on your preference. Sweetened condensed milk adds a lot of sweetness, so you may find you don’t need all of the sugar.
- If the pudding becomes too thick as it cools, you can stir in a little more milk to loosen it up. The pudding will continue to thicken as it cools.
- Rice pudding can be enjoyed warm or chilled. For a chilled version, let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving.
- For a different flavor profile, try adding a splash of coconut milk or a handful of raisins or chopped nuts.
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