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.
There is something so cozy about sitting down with a bowl of old-fashioned rice pudding. This stovetop recipe starts with long grain white 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
This rice pudding recipe 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 rice and basmati rice work as well. Just use what you have.
If you only have arborio rice or another short-grain rice, that will do as well. I just prefer long grain rice and it tends to be in most people’s pantry.
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 long bake time in the oven or anything crazy like that.
The evaporated milk adds great 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 check out my suggestions for substitutes for evaporated milk.
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.
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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.
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.
Storage
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 sweetened condensed milk to add sweet creamy flavor.
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.
Creamy Rice Pudding With Evaporated Milk
Ingredients
- 1⅓ cups water
- ⅔ cup long grain rice
- 12 oz. evaporated milk
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- 1 pinch salt
- 2 large eggs
- ½ cup craisins, raisins or other dried fruit optional
Instructions
- 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.1⅓ cups water, ⅔ cup long grain rice
- Stir in the evaporated milk, sugar, vanilla, cinnamon, nutmeg, a pinch of salt, and dried fruit if using. Turn stove up to medium-low heat and bring to a low simmer.12 oz. evaporated milk, ½ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon grated nutmeg, ½ cup craisins, raisins or other dried fruit
- Lightly beat the eggs in a separate bowl. Add about ½ cup of the hot rice mixture to the egg mixture and quickly stir it to temper the eggs. Then pour the egg mixture into the saucepan while stirring.2 large eggs
- Continue to simmer for 2-3 minutes until the mixture is bubbly and thickened. Remove from heat.
- Enjoy warm or spoon into a serving dish to chill in the refrigerator. Garnish with a sprinkle of cinnamon or nutmeg before serving if desired.
Notes
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Perfect recipe for leftover rice! I followed the recipe (after the cooked rice) and added cranberries. It was delicious!
Isn’t it such a great way to repurpose rice? I am glad you liked it!
Carlee, I can tell you have a wonderful and generous heart from this recipe. I made it with evaporated coconut milk & topped with smoked pistachios — yummy!
This is a delicious recipe. Thank you😋🩵
Thank you! That sounds so good.
My wife and I LOVE this recipe! It was simple and easy to make and absolutely delicious!
Yay! I am so happy that you like it!
Thank you for this recipe…..it is, by far, our favorite. My question is…..have you ever successfully doubled it ? Thank you.
I am glad you liked it! I haven’t doubled it, but I don’t see why you couldn’t.
I’ll try doubling next time…..and I’ll let you know. It is the best. Thank you for replying.