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Creamy Rice Pudding With Evaporated Milk

Thanks for sharing!

Creamy rice pudding made with evaporated 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.

Close up of small glass bowls filled with creamy rice pudding with cinnamon, nutmeg and dried cranberries inside.

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. Just use what you 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.

The evaporated milk adds great creamy texture and flavor. Plus, it adds that little bit of extra vintage flare.

A couple of eggs add great richness to the mix. The pudding is thick and delicious.

Don’t worry, though. Adding the eggs is really easy. Tempering may sound complicated, but it is quite simple.

Adaptations and Additions

Plus, you can take the base recipe and make it your own. I love adding cinnamon and nutmeg to my rice pudding, but you can easily leave them out if you want the flavor to be vanilla forward.

I also usually add raisins to rice pudding because that is classic, and you know I love those nostalgic touches. However, this time, I added dried cranberries, and that was delicious.

Bowls of rice pudding with evaporated milk in front of saucepan of remaining 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.

However, this rice pudding is also good cold. So feel free to enjoy it either way.

Close up of two small bowls of rice pudding showing creamy texture with rice and dried cranberries inside.

How do you store rice pudding?

Any leftover rice pudding can be stored in the refrigerator for up to four days. If you want to enjoy the leftovers warm just add a splash of milk and heat it in the microwave until it is heated through.

More Great Ways to Make Rice Pudding

If you frequent this site, you know that I love rice pudding. There are so many fabulous ways to make it depending on what you have on hand or what you are in the mood for.

For a quick and easy version, try making creamy instant pot rice pudding. It also starts with uncooked rice and uses condensed milk to add sweet creamy flavor.

Bite of creamy rice pudding on spoon, ready to eat.

You can also make instant pot chocolate rice pudding if you are in the mood for a little cocoa goodness. It is a fun way to change up the flavor profile.

For another different flavor profile, try making banana rice pudding. It uses honey and bananas to make a really tasty treat.

For a thicker version, try making baked rice pudding. You can cut and serve it in slices almost like a bread pudding instead of scooping it.

Yield: 4 Cups

Creamy Rice Pudding With Evaporated Milk

Close up of small glass bowls filled with creamy rice pudding with cinnamon, nutmeg and dried cranberries inside.

Creamy rice pudding made with evaporated 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.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 1/3 cup water
  • 2/3 cup long grain rice
  • 12 oz. evaporated milk
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt
  • 2 large eggs
  • optional: 1/2 cup craisins, raisins, or other dried fruit

Instructions

  1. In a medium to large saucepan, bring water and rice to a boil. Cover and reduce heat to low. Cook 12-15 minutes or until the water is mostly absorbed.
  2. Stir in the evaporated milk, sugar, vanilla, cinnamon, nutmeg and dried fruit if using. Turn heat to medium low and bring to a low simmer.
  3. Lightly beat the eggs in a separate bowl. Add about 1/2 cup of the hot rice pudding mixture to the egg mixture and quickly stir it to temper the eggs. Then add the egg mixture to the saucepan while stirring.
  4. Continue to simmer for 2-3 minutes until the mixture is bubbly and thickened.
  5. Enjoy warm or cool and then chill.

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Nutrition Information:

Yield:

8

Serving Size:

1/2 cup

Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 60mgSodium: 86mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 5g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Any leftover rice pudding can be stored in the refrigerator for up to four days. If you want to enjoy the leftovers warm just add a splash of milk and heat it in the microwave until it is heated through.

Thanks for sharing!

Dawn MacDonald

Wednesday 24th of May 2023

Looks good

Carlee

Wednesday 24th of May 2023

Thanks!

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