Rice Pudding with Condensed Milk
Servings: 4 servings
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.