Description
If you love rice pudding, you are in for a treat with this rice pudding with condensed milk recipe. This creamy rice pudding is a simple to make dessert that will warm your heart. The recipe card shows that using sweetened condensed milk is the perfect way to create a rich and creamy dessert. In just a few steps, you can make rice pudding that is thick and creamy—a hug in a bowl that tastes deliciously like comfort food. This rice pudding recipe is easy to make and perfect for busy families. The base ingredients include white rice, whole milk, and sweetened condensed milk. These simple ingredients, when combined with cinnamon and nutmeg, create a dessert that is both sweet and creamy.
Ingredients
Scale
- 1 cup white rice (short- or medium-grain works best)
- 2 cups water
- 1 can (14 oz) sweetened condensed milk
- 2 cups whole milk (or your preferred milk; try evaporated milk for a twist)
- 1/2 cup heavy cream (optional, for extra creaminess)
- 1/4 cup sugar (adjust if you prefer less sweetness)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus extra for garnish)
- 1/4 teaspoon ground nutmeg (optional)
- 1 egg (lightly beaten, for a richer custard texture)
Instructions
- Rinse and Cook the Rice – Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cook the rice over medium heat until the water and rice have come together perfectly. Reduce the heat to low, cover, and simmer for about 15–20 minutes or until the water evaporates and the rice is cooked. The rice should be tender, and the grains should have released their starch, thickening the mixture.
- Prepare the Pudding Base – In a large saucepan over medium heat, combine the cooked rice, whole milk, heavy cream (if using), sweetened condensed milk, sugar, salt, cinnamon, and nutmeg. Stir constantly to make sure the sweetened condensed milk dissolves evenly into the rice mixture and to prevent it from sticking to the bottom of the pan. This step is key to creating that rich and creamy texture that defines a great rice pudding recipe.
- Cook the Mixture – Allow the mixture to simmer gently for about 15–20 minutes. Stir constantly over medium heat. This continuous stirring ensures that the rice pudding thickens as the starches from the rice blend with the milk. The mixture will gradually become thick and creamy, and you can see that the condensed milk is doing its magic. If the pudding doesn’t thicken to your desired consistency, let it simmer a little longer. If you need to add a splash of milk to adjust the consistency, do so gradually.
- Add the Egg – Once the mixture has thickened, reduce the heat to low. Slowly temper the lightly beaten egg by adding a few spoonfuls of the hot pudding mixture to the egg while whisking continuously. This step is crucial to avoid any scrambled egg bits in your creamy dessert. Once tempered, stir the egg back into the saucepan. Continue cooking on low heat for another 2–3 minutes until the pudding is enriched with a custard-like quality. Stir the mixture gently to incorporate the egg thoroughly, ensuring that the final texture is smooth and thick.
- Finish and Serve – Remove the saucepan from the heat and stir in the vanilla extract. Allow the pudding to cool slightly. This rice pudding recipe can be served hot or cold. When served warm, it offers a comforting hug in a bowl, and when chilled, it turns into a refreshingly creamy dessert. Garnish with a sprinkle of cinnamon on top, and if you like, add a few extra raisins for texture. Enjoy your delicious rice pudding with condensed milk as a quick and easy recipe that promises to deliver comfort and joy in every bite.
- Category: Dessert
- Cuisine: American