Creamy Rice Pudding With Condensed Milk
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Warm, creamy, and just the right amount of sweet—this Creamy Rice Pudding with Sweetened Condensed Milk is a cozy classic made in just one pot! Simmered slowly with cinnamon sticks for extra flavor, it’s rich, comforting, and finished with plump raisins for the perfect touch of sweetness. Serve it warm or chilled—either way, don’t be surprised if you find yourself going back for another spoonful (or three)!
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When a reader asked me to share a rice pudding recipe, I knew exactly what I wanted to recreate—the one that changed my mind about rice pudding forever. I never thought I liked it until I visited Hacienda El Viejo, a rum distillery and sugar cane farm in Costa Rica for lunch.
Their version was made with sweetened condensed milk instead of sugar. Creamy, cinnamon-spiced, and just the right amount of sweet, it was completely different from any rice pudding I’d had before. Until now I thought the only recipes that could be made with sweetened condensed milk were cheesecakes and fudge.
It took a few tries to get the texture and flavor just right, but I finally nailed it. This Creamy Rice Pudding with Sweetened Condensed Milk is simmered slowly with cinnamon sticks, sweetened to perfection, and finished with plump raisins. Serve it warm or chilled, and get ready for a dessert that might just change your mind too!
Key Ingredients You’ll Need
- Milk – Any milk will do, but I used skim Fairlife Milk that is fortified. But I have made it with regular skim and 1% as well.
- Long Grain Rice – This is the best rice to use in my opinion because it holds it’s shape and texture better. Not too mushy but still has a bit of texture and it also releases starch giving this rice pudding a creamy velvety texture.
- Cinnamon Sticks – You can find them at most bulk food stores if you can’t find them in the spice section of your grocer. I let them simmer in the milk to let off a subtle cinnamon flavor that doesn’t overpower the sweetness of the condensed milk that is the star of the show.
- Evaporated Milk – This ingredient is still milk but because it is evaporated, it has a richer flavor than milk without the additional water. Using this in rice pudding adds a more intense creamy flavor without making the pudding watery.
- Flavorings – Nutmeg, Salt and Ground Cinnamon. They all enhance the flavor of this classic pudding recipe with warm spices.
- Raisins – Totally optional but for this Costa Rican inspired version raisins are a must!
Making Condensed Milk Rice Pudding
- Add the milk and rice to a large saucepan and bring to a boil over medium-high heat. Turn the heat down to medium high, uncovered and let simmer for 10 minutes, stirring constantly so that the rice doesn’t settle on the bottom and burn.
Trust me on this! Just keep stirring like Dori kept on swimming. The first time I made this I ended up with scalded milk and rice stuck to the bottom of my pot. I saved my pot but only with steel wool, lots of muscle and a dream!
- Add the sweetened condensed milk to the pot. Bring back to a boil and then lower the heat to medium-low so it is just simmering with small bubbles. Let it simmer for about another 10 minutes, stirring often.
- Use the spoon to carefully remove the cinnamon sticks.
- Add the evaporated milk, salt, ground nutmeg, raisins and vanilla to the pot. Bring back to a boil and then reduce to low and continue to let simmer for another 12-15 minutes. Stirring often so that the rice that is now heavier does not rest on the bottom of the pot or the milk scald.
- Let the rice pudding cook just until you can see the rice starting to peak out from the milk while in the pot. The pudding will thicken up considerably as it cools. When it hits this stage, remove it from the heat and let rest uncovered to thicken. Serve warm or cool it in the fridge before serving.
- Sprinkle with ground cinnamon before serving in a bowl.
What if the Pudding Is Too Thick or Dry?
If after your condensed milk rice pudding has cooled, it is too thick or looks too dry and lacks some of its creaminess, not to worry! It is likely that you just let it cook a little too long so next time take it off the burner when it still appears a little soupy. I did this the first time too.
To fix, just add a little extra milk or half and half cream to the recipe and give it a good stir before serving. Start with a little and add more as needed. You can add more, but you can’t take the extra milk out after it is added.
Storing Rice Pudding
Once your rice pudding is completely cooled, store it in a tightly sealed container in the fridge for up to 5 days. The milk may separate from the rice a bit so just give it a good stir before serving.
It may also dry out a little in the fridge, so if this is the case add a little milk or cream to the pudding and give it a stir before serving with a sprinkle of ground cinnamon.
If you wish to freeze this pudding, let it cool completely and put it in a bigger container than needed that seals tightly. The pudding will expand a bit when frozen so be sure you have enough room in the container for this. Freeze for up to 2 months.
Reheating
When ready to serve after storing, reheat it in the microwave or stove top with a little extra milk. If reheating from frozen, I would recommend reheating in the microwave so that the block of frozen rice doesn’t stick or burn on the bottom of the pot.
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Creamy Rice Pudding With Condensed Milk
Ingredients
- 4 cups milk
- 1 cup long grain white rice
- 2 cinnamon sticks
- 10 oz sweetened condensed milk
- 12 oz evaporated milk
- 1 tsp vanilla
- ½ tsp ground nutmeg
- ¼ tsp salt
- ⅔ cup raisins
- ground cinnamon for sprinkling
Instructions
- Add 4 cups of milk and 1 cup of rice to a large pot and bring to a boil over medium-high heat stirring constantly.
- Reduce the heat to medium and let simmer for 10 minutes, continuing to stir.
- Add 10 oz of sweetened condensed milk to the pot and bring back to a boil. Lower the heat to medium-low and continue to simmer for 10 minutes stirring frequently.
- Use a spoon or tongs to carefully remove the cinnamon sticks and discard them.
- Pour 12 oz of evaporated milk, 1 tsp vanilla, 1/2 tsp of ground nutmeg, a 1/4 spoon of salt and 2/3 cup of raisins to the pot and stir to combine.
- Continue to simmer over low heat or heat to where the milky mixture is bubbling but not boiling. A low simmer and continue to stir frequently so the now heavier rice won't settle and burn on the bottom. Simmer for about 12-15 minutes and remove from the heat when you can begin to see the rice just starting to peek out over the surface of the milk mixture when not stirring
- Remove the rice pudding from the heat and let cool uncovered for about 20-30 minutes. During this time the rice pudding will thicken.
- Serve warm or chilled with a sprinkle of ground cinnamon on top.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
