Rice pudding is the perfect comfort food. It is rich and creamy with wonderful aromas from ground cinnamon and nutmeg. Condensed milk rice pudding is a classic treat that's the perfect cozy dessert.
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Table of contents
Why This Rice Pudding Is The Best!
This is the best rice pudding recipe because it has an extra creamy texture from the sweetened condensed milk. While a classic rice pudding recipe is sweetened from white or brown sugar, this gets all of its sweetness from the condensed milk.
Sweetened condensed milk is a great way to add a rich creamy texture and sweetness to just about anything. I absolutely fell in love with these brownies with condensed milk because they were so rich and fudgy !
This easy recipe is perfect for a cold day and sure to cure any sweet tooth with its warm creamy pudding texture! Go ahead and grab a spoon and get ready to dive into this rice pudding!
large saucepan- this recipe does not require anything other that a basic pan. Just make sure it is a large enough size to hold all of the liquid.
rice- use a long grain white rice for the best results.
half and half- is half milk and half heavy cream which makes this pudding very rich and creamy.
condensed milk- is cow's milk that has had 60 percent of it's water content removed. Unlike evaporated milk, condensed milk has sugar added to it.
cinnamon stick- cinnamon gives the rice pudding a warm flavor and aroma. You can substitute ground cinnamon.
What Is Rice Pudding?
Rice pudding is a popular dish that is made all over the world. The recipe can vary from country to country but the concept is similar a combination of rice, water and milk that is cooked with the addition of spices.
Some versions of rice pudding are cooked on the stove top while there are also versions of baked rice pudding.
Creamy rice pudding can be served as a simple breakfast or with more sugar added to make it a delicious dessert.
While rice pudding may be made with minimal ingredients it is still a comforting and flavorful dish that has been a favorite recipe for centuries.
Heat a large saucepan over medium heat. Melt the butter and then add the uncooked long grain rice to the pan. Toast the rice in the melted butter for two minutes while stirring to coat the rice.
Once the rice has toasted and become fragrant add the 2 cups of water, half and half, raisins, vanilla extract and spices. Bring mixture to a gentle simmer. The key to rice pudding is to cook it on low heat stirring frequently so that the rice can absorb the liquid without sticking to the bottom of the pan.
After the rice has began to absorb the liquid stir in the sweetened condensed milk. Continue stirring until the mixture has thickened. The process will take around 20 minutes of cooking time for the rice to become tender and the milk mixture to be mostly absorbed.
When the rice pudding has finished cooking, serve immediately. Ladle portions into individual bowls and top with a little extra cinnamon powder and raisins.
For anyone that would prefer their rice pudding thinner you can add a splash of milk to thin it out.
Substitutions and Additions
You can substitute regular milk for the half and half. You can always use ground cinnamon instead of a cinnamon stick. Here are a few topping ideas to add to your delicious rice pudding:
- drizzle of maple syrup or honey
- fresh fruit
- jam or jelly- or these oven baked strawberries are an amazing addition!
- candied nuts - I love these air fryer candied pecans with rice pudding for a little crunch.
Storage Suggestions and Reheating
Leftover rice pudding will keep in the refrigerator for up to 3 days when stored in an airtight container.
While some people eat rice pudding cold, I prefer mine warm. Warm the rice pudding on the stove top over medium heat and add extra half and half or whole milk to thin out the creamy dessert.
Long grain white rice is most commonly used for rice pudding, but many people prefer the more fragrant flavors of jasmine or basmati rice. Avoid using instant or quick cooking rice that would become to mushy.
Yes the pudding will thicken as it cools but you can always add extra milk to think out the pudding.
Looking For Other Easy Desserts? Try These!
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Creamy Rice Pudding with Condensed Milk
- 1 tablespoon butter
- 1 cup long grain rice *see notes
- 2 cups water
- 1 and ½ cups half and half
- 1 teaspoon vanilla extract
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg, freshly grated
- ⅓ cup raisins
- pinch of salt
- 1 14 ounce can condensed milk
- Heat a large saucepan over medium heat. Add butter to melt. Stir rice into the melted butter. Toast the rice for 1-2 minutes while stirring to coat the rice in butter.
- Add the water, half and half, raisins and spices to the saucepan. Stir frequently as the rice absorbs the liquid. Once the liquid begins to boil, lower the heat to keep a gentle simmer. Make sure to stir to insure the rice does not stick to the bottom of the pan.
- Once the rice has absorbed some of the liquid add the condensed milk. Continue to cook until most of the liquid is absorbed and the rice is tender. This will take about a total of 20 minutes.
- When ready to serve, remove the cinnamon stick and ladle the pudding in serving bowls. Top with additional spices and raisins if desired.