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!
Equipment Needed
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.
Key Ingredients
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.
Step-By-Step Instructions
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.
Serving Recommendations
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.
FAQ
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!
Cinnamon Bread Pudding {with Cinnamon Bourbon Sauce}
Easy Fudgy Condensed Milk Brownies Recipe
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Creamy Rice Pudding with Condensed Milk
Equipment
- saucepan
Ingredients
- 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
Instructions
- 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.
Tonya
IMG this Rice Pudding is Magnificent. This is now my recipe permanently for Creamy Rice pudding! I Luv It
bobbieblue
Hi Tonya! I'm so glad you like it! My family really enjoys this recipe too!
Rosa R
My mother would make this with Arborio rice. She’d cook it with water, cinnamon sticks and a 2” lime peel. When rice was not totally cooked, she’d remove cinnamon sticks and peel then add half and half with the condensed milk and some water. Cooked on low until rice was cooked. Tasted and added a pinch of salt.
Lana
I always found most rice pudding recipes to not be sweet enough for my taste. Plus the cost of eggs stops me from preparing many dishes. This recipe solves that dilemma! I’m not a huge fan of nutmeg so next time I’m going to back off that ingredient a bit. So delicious, so creamy- it’s a keeper!
bobbieblue
Hi Lana! I'm so glad that you like the rice pudding! Yes sometimes I make it with just cinnamon and it tastes great!
Elaine Monteparo
The heavens have opened up!….I can hear the angels sing!….This is the most perfect rice pudding I have ever tried!!!…Honestly…I have tried dozens and dozens of recipes for rice pudding…and this is the ONE!
I
bobbieblue
Wow! I am thrilled that you loved this recipe as much as my family did! Thank you so much for the kind words, this has made my day!
Lauren Atwell
Delicious! I’ve always bought rice pudding, never thought I could make it! Had opened a can of sweet condensed milk this AM, and ended up using it for this recipe! Subbed half and half with oat milk and butter, turned out very yummy!
bobbieblue
Hi Lauren! So glad you like the rice pudding! It is such a comforting dessert!
Carole
This is so yummy. It turned out just as I hoped it would. Tasted like rice pudding heaven.
Jo
Wonderfully delicious! Highly recommended!
Mary
Delicious rice pudding n easy too. It didn’t really thicken until it cools. But it’s yummy for sure
JoMarie
This was delicious. I only gave it four stars because I had to cook it for forty minutes for the rice to be cooked. I followed the directions exactly and it took that long for the rice to be al dente.
Sophie
Can I freeze it for later, it was delicious, but there is only two of us.
Mariia Eretnova
Absolutely! Cool first, wrap tightly and freeze for up to 3 months
Mariia, Bobbie's helper
Paula Seitz
Been making this cince the '70.