Rice pudding with condensed milk is a delicious, comforting, and warming dish that is perfect to enjoy all year round.
Enjoy it hot on those chilly winter days or cold for a refreshing summer treat.
This recipe for condensed milk rice pudding is no bake and is easy to make.
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This classic rice pudding brings together the creamy goodness of tender cooked rice grains with the luscious, caramelized notes of condensed milk.
Each spoonful offers a harmonious blend of textures and flavors, as the rice softens to a tender consistency and the condensed milk lends a velvety smoothness.
Whether enjoyed warm or chilled, this timeless treat promises a nostalgic taste of home and a heart warming experience with every spoonful.
Other rice pudding recipes you might like to try include Arroz Doce, Colombian Arroz Con Leche, and Rice Pudding with Oat Milk.
Why You'll Love This Recipe
- You can easily make this rice pudding vegan friendly by substituting plant based milks and using a vegan butter.
- Customize this rice pudding with condensed milk to suit your tastes. You can add your favorite dried fruits or nuts (or not!), make it as sweet as you like, and enjoy it as thick as you like.
- Enjoy this recipe wit your favorite toppings like yogurt, fresh fruit, a fruit compote, or even a scoop of vanilla ice cream.
- This rice pudding with condensed milk can be enjoyed both hot or cold.
- No bake recipe.
- This recipe is budget friendly, easy to make, and ready in about 30 minutes.
- Make this rice pudding in advance to serve as a quick dessert for parties, dinner parties, pot lucks, or special occasions like Thanksgiving, Christmas, or even birthdays.
Cost To Make
Estimated cost = $8.25, or $2.06 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Arborio Rice
- Water
- Milk of Choice
- White Sugar
- Butter: Softened
- Cinnamon Stick: About 3-4 cm (1.18 - 1.57 inches) in length. Or you could use ground cinnamon (about a pinch or to taste) instead.
- Ground Nutmeg
- Vanilla Extract
- Sweetened Condensed Milk of choice
- Salt
- Nuts: Roughly chopped, optional
- Dried Fruit of Choice: Roughly chopped, optional. Such as dried apricots, mango, or apple.
Instructions
This recipe for rice pudding with condensed milk serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: Place the rice, water, milk, sugar, butter, cinnamon stick, ground nutmeg, vanilla extract, condensed milk, and salt in a medium sized saucepan.
Step Two: Place over medium to high heat and bring the mixture to a boil, stirring occasionally. Once at a boil, reduce the heat to bring to a simmer. Make sure you have some clearance from the top of the saucepan. You do not want to fill your saucepan to the top.
Step Three: Simmer, stirring occasionally, for 30 to 35 minutes or until the rice is cooked. It is best not to leave your saucepan unattended as the milk can boil over. If you find that your liquid is rising, remove the pot from the heat and gently stir the mixture. Then place over heat again.
Step Four: Turn off heat, remove the cinnamon stick and mix through the chopped nuts (if using) and dried fruit.
Step Five: Allow to cool before serving warm, or refrigerate for at least 1 hour or overnight before serving.
Tips for Success
- You do not need to rinse your rice before use. By not rinsing your rice before use, it allows the starches found in the rice to thicken your rice pudding.
- This rice pudding with thicken as it cools. If you want it thinner after cooling, add some milk or water. Adjust seasonings to taste if needed.
Substitutions / Variations
- Almond and apricot rice pudding: Mix through some toasted slivered or chopped almonds and chopped dried apricots.
- Walnut and cranberry rice pudding: Add some chopped walnuts and chopped dried cranberries to your pudding.
- Pecan and raisin rice pudding: Mix through some toasted pecans and chopped raisins.
- Cashew and fig rice pudding: Add some chopped cashews and chopped dried figs. You might also like to drizzle some honey on top before serving.
- Add a splash of rose water and some ground cardamom to your rice pudding for a cardamom and rose rice pudding.
- After making your rice pudding, mix through some melted chocolate or some chocolate chips for a chocolate rice pudding.
Serving Suggestions
You might like to enjoy this condensed milk rice pudding with:
- A cup of tea or coffee.
- Chilled or hot.
- With fresh fruit and berry slices.
- A dollop of whipped cream.
- A light dusting of ground cinnamon
- Shavings of dark chocolate.
- Drizzle some caramel sauce on top.
- With your favorite crushed cookies, like gingersnaps, shortbread, or chocolate cookies.
Storage
Store this creamy rice pudding, once cooled, in an air tight container in the fridge for up to 3 to 4 days. It can also be frozen for up to 1 to 2 months.
FAQ
Condensed milk enriches recipes with its creamy texture and sweetness, enhancing flavors and adding depth to dishes.
Yes, you can swap sweetened condensed milk for regular milk in recipes, but adjust sugar amounts. It lends creaminess and sweetness to dishes like coffee and desserts.
If you don't stir your rice pudding enough will cooking it can reduce the amount the rice thickens. Using a long-grain rice might also affect texture. Opt for stirring consistency and try using short-grain rice.
Condensed milk can be used for a variety of different recipes. It is typically used in sweet dishes like rice puddings, to make caramel sauces, fudge, or even in cakes.
Other rice pudding recipes you might like to try include Colombian Arroz Con Leche, Flaked Rice Pudding, Rice Pudding with Oat Milk, riz au lait and Arroz Doce.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Rice Pudding with Condensed Milk
Ingredients
- 1 cup (190 grams, 6.70 ounces) arborio rice
- 1 cup (250 ml/grams, 8.81 ounces) water
- 2 cups (500 ml/grams, 17.64 ounces) milk of choice
- 25 grams (0.88 ounces) white sugar
- 2 tablespoons (28 grams, 0.98 ounces) butter softened
- 1 cinnamon stick about 3-4 cm 1.18 - 1.57 inches in length (or use a pinch of ground cinnamon)
- Pinch of ground nutmeg
- 1 teaspoons vanilla essence
- ½ cup (125 ml/grams, 4.41 ounces) sweetened condensed milk
- Pinch of salt
- 2 tablespoons (20 grams, 0.71 ounces) nuts roughly chopped, optional
- 2 tablespoons (26 grams, 0.87 ounces) dried fruit of choice like dried apricots or raisins, roughly chopped
Instructions
- Place the rice, water, milk, sugar, butter, cinnamon stick, ground nutmeg, vanilla extract, condensed milk, and salt in a medium sized saucepan.
- Place over medium to high heat and bring the mixture to a boil, stirring occasionally. Once at a boil, reduce the heat to bring to a simmer. See note 1.
- Simmer, stirring occasionally, for 30 to 35 minutes or until the rice is cooked. See note 2.
- Turn off heat, remove the cinnamon stick and mix through the chopped nuts (if using) and dried fruit.
- Allow to cool before serving warm, or refrigerate for at least 1 hour or overnight before serving.
Notes
- Make sure you have some clearance from the top of the saucepan. You do not want to fill your saucepan to the top.
- It is best not to leave your saucepan unattended as the milk can boil over. If you find that your liquid is rising, remove the pot from the heat and gently stir the mixture. Then place over heat again.
-
This rice pudding with thicken as it cools. If you want it thinner after cooling, add some milk or water. Adjust seasonings to taste if needed.
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