Creamy rice pudding made with sweetened condensed milk is an easy, comforting treat. It only takes a few ingredients and a little bit of time to turn rice into a favorite dessert.
There is something so cozy about sitting down with a bowl of old-fashioned rice pudding. This stovetop recipe starts with long grain rice and turns it into a treat just like grandma would make it.
If you are looking for a simple comfort food dessert, you are in the right place. I don’t know why I’m always surprised just how good it is, especially because it takes just a few simple ingredients.
Why You’ll Love This Recipe
It uses simple ingredients you are likely to have on hand. If you don’t already have the ingredients, they are readily available at the grocery store.
You don’t need to buy special rice. Regular long grain rice will do.
Jasmine and basmati work as well. Use whatever you happen to have.
This method starts with raw rice, so you don’t have to have leftovers or make it ahead. However, it also cooks relatively quickly.
There’s no 40-minute simmer time or anything crazy like that. You do start by letting the rice soak for 30 minutes, but it is completely hands-off.
I am sure you can cheat the soak time a bit if you are in a hurry too. It just helps to soften the rice a bit so it cooks more quickly.
This rice pudding recipe is thick and delicious without needed eggs. That way, there is no need to worry about tempering anything.
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The mixture will seem loose when you take it off of the stove. But, as it cools, it will thicken. The picture on the left just came off of the stove and the picture on the right is about 10 minutes later.
The sweetened condensed milk milk adds great rich and creamy texture and flavor. Plus, it adds that little bit of extra vintage flare.
If you don’t have a can on hand, you can make homemade sweetened condensed milk. And maybe start keeping a can or two in the pantry for when you need a fix.
Or you can make rice pudding with evaporated milk if you have that instead. It is another great recipe that will give you the warm and fuzzies.
Adaptations and Additions
You can take the base recipe and make it your own. I love having cinnamon and nutmeg in my rice pudding, but you can easily leave them out if you want the flavor to be vanilla forward.
For extra vanilla flavor, stir in a splash of extract after you take the rice pudding off the heat. The condensed milk has some vanilla in it, but more never hurt!
I also usually add raisins to rice pudding because that is classic, and you know I love those nostalgic touches. However, craisins are also fabulous in rice pudding.
Really, you can use any dried fruit. Add chopped dried apricots, blueberries, cherries, or whatever sounds good at the time.
Or leave the fruit out altogether. It is wonderful with or without.
My favorite way to eat rice pudding is warm. It just makes it feel extra cozy and comforting, but it is also wonderful chilled. I hope you love it as much as I do!
Creamy Rice Pudding With Condensed Milk
Ingredients
- 2½ cups water
- ½ cup long grain rice uncooked
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- 14 ounces sweetened condensed milk
- ¼ cup raisins
Instructions
- In medium saucepan, combine 2½ cups water, ½ cup long grain rice, ¼ teaspoon ground cinnamon, 1 pinch salt, and ¼ cup raisins if using.. Let stand for 30 minutes.
- Bring to a boil over medium-high heat. Stir occasionally.
- Add the 14 ounces sweetened condensed milk and stir until combined. Continue to cook over medium-high until the mixture is boiling again.
- Drop heat to medium-low and continue to cook until the liquid is at the same level as the rice, about 15 minutes. Be sure to stir frequently to keep anything from scorching on the bottom. Remember the pudding will thicken as it cools.
- Serve warm or refrigerate and served cold. Garnish with a little extra cinnamon or some nutmeg if desired.
Notes
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Adapted from “Classic Desserts” by Eagle Brand Sweetened Condensed Milk
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This came out EXTREMELY sweet – too sweet for me and I love sweet. I would use 1/2 a can of the condensed milk at most, and 4 oz of whole milk. Also more rice, maybe 1 cup instead of 1/2 cup. And 1/2 cup of raisins instead of 1/4 cup. I just didn’t expect it to be so sweet. It was nice and creamy though.
You could always start with a half can and taste it, adding more until it is just right. That’s the great part about cooking for yourself, you get to make it they way you like it!
I’m assuming the comments about it being too sweet are Americans, as their condensed milk is probably more sweet than ours in the UK. It wasn’t too sweet for us at all, I made this and my whole family loved it 🙂
Yay! I am so happy you liked it!
Can you use instant rice?
I haven’t tried it, but I don’t see why not. It would cook faster, of course, so keep an eye on it.
I was looking for a basic rice pudding recipe last night when I was exhausted, lacking energy, but wanted something sweet like ice cream. But, ice cream was not an option, late night, no markets open, cannot drive at night, etc. So, tired as I was, I made this albeit with errors! I put everything into the pan, including the condensed milk. I warmed it a bit so the soaking period might be more effective. Then, left it as I went to rest. Returned 2-3 times to bring it to a boil, then turn off the heat and put on the lid. Again, just too tired to follow through to completion! Eventually it all came together, the rice doing its job of fully hydrating and thickening the mix. I was using 3 year old jasmine rice that had been properly packed for long-term storage. I also added a dash of cardamom – a spice of which I know nothing – likely I bought it long ago to make a rice pudding but never got around to it. Also I tossed in some golden raisins and a dash of vanilla. For my own taste, next time I’ll use a little less of the condensed milk, saving a few tablespoons for a coffee treat, but his will be my saved rice pudding recipe. Thank you for posting, this is my keeper!
I am so glad you liked it. That extra condensed milk will be fabulous in some coffee!
WORST RECIPE EVER….Followed your directions to the tea and it’s still like soup. Done with recipes on Facebook!!!!!!
I’m sorry you didn’t have good luck. My guess is cooking it a little bit longer would have gotten you there.
Sorry, 14oz of condensed milk must be a typo. That’s way too much, whether it’s weight or volume
It’s not a typo. However, you could start by adding less see how you like it.
Double everything but sweet and condensed milk. Otherwise sickly sweet. I have a major sweet tooth so trust me when I tell you it needs to be diluted more.
That was supposed to say dreary January, I hope I don’t have jury duty, lol!
Ha! No jury duty for sure!
The perfect comfort food in my eyes, especially for jury January! I’m ready for a bowl of this today!
It is the perfect cozy treat for a cold day, for sure!
Yum! Your rice pudding looks incredibly creamy. What a nice way to start off the new year!
Thank you!
Amazing, love this, and its so easy I think my grandkids will love it
I am sure they will!