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 was nothing but mush. Flavor was good, but mouthfeel was awful.
Did you use standard raw long grain rice? If you accidentally used instant rice or minute rice, this would be way too long of a cook time. It shouldn’t have been mushy with standard rice.