Creamy rice pudding with condensed milk, probably the most luxurious rice dessert you could possibly make.
Sweetened condensed milk, raisins, some spices, and rice – heaven! This condensed milk rice pudding is thick and creamy, sweet and soft, the perfect comfort food. All you need is a few ingredients and one pot.
I made rice pudding very often. Very very often, actually. My kids love it and, to tell you the truth, I've never served this dish as dessert. It's always dinner or maybe lunch on a lazy, rainy Sunday.
We usually have the classic pudding made with just milk, rice, and a little sugar. But ever since making this condensed milk pudding or Mexican Arroz con Leche for the first time, my kids keep asking me to make it again. And again... and again...
- There are several kinds you can use. In Germany, I often buy the so-called “Milchreis”, which is perfect for this purpose.
- But I've cooked the dish many times using regular medium-grain rice, Arborio, and even Basmati.
- What I would not recommend is to use instant or quick-cook; the pudding would turn mushy.
- Milk: preferably full-fat or lower-fat, but not totally skimmed. I use either 1.5% or 3.8% fat. The full-fat version makes the pudding creamier, though.
- Sweetened condensed milk. And since you've opened that can already, you might try these Condensed Milk Cookies or the Condensed Milk Biscuits as well.
Spices: cinnamon, nutmeg, vanilla extract.
- If you don't like raisins, you can leave them out, or you can replace them with other dried fruit. I love cranberries (they add a bit of tartness), apricots, or finely chopped prunes.
- Any other dried fruit you like is fine as well.
How to make rice pudding with condensed milk?
- Combine rice, water, milk, and a pinch of salt in a saucepan. Bring to a gentle boil, lower the heat, and simmer, covered, for about 15 minutes. (1)
- Add the sweetened condensed milk, raisins, cinnamon, and nutmeg. Stir to combine. (2)
- Continue simmering, this time uncovered, for about 10 minutes, stirring often. You might want to check if the pudding is done after 5-7 minutes already; the cooking time also depends on the sort of rice you have. (3)
- Stir in the vanilla extract.
- Check the grains; they should be soft and creamy but not mushy.
- Let stand, covered, for 10 minutes before serving. (4)
- That is pretty much it! Super easy, isn't it? Yet so incredibly delicious!
- Use a saucepan that is large enough. Rinse it with cold water but don't dry it. This will prevent the dairy from sticking to it.
- Keep an eye on the milk while you bring it to a boil, it can easily boil up, and you will have to clean the stove. It happens to me more often than I like to admit it.
- Don't forget to stir. Do it gently to avoid crushing the grains when they are starting to become softer and make sure to scrape the bottom of the pan to avoid scorching.
- Let the pudding only simmer; if it cooks too vigorously, the liquid will cook off before the pudding is ready.
- If the mixture seems too dry towards the end of the cooking time, add a splash of milk.
- The cooking time depends very much on the type of rice you are using; some sorts need a bit longer than others. Make sure to check before you turn off the heat; it should be soft but not mushy. If it's mushy, you've overcooked it.
- The grains will also absorb more of the cooking liquid during the 10 minutes rest time, and the dish will become even softer and creamier.
What to serve with rice pudding?
You can have it as it is, and it will be amazing. However, I serve it with some kind of fruit/berry sauce most of the time; my cellar is full of preserves.
Try it with:
- Blueberry Sauce (the sauce you can see in the photographs)
- Cherry Sauce made with Preserved Cherries
- Preserved Raspberries
- Preserved Rhubarb
- Canned Plums
- Amaretto Cherries
How to store it?
Leftovers keep well in an airtight container in the fridge for 3-4 days. You can enjoy them cold, or you can reheat them in the microwave or in a small saucepan. If reheating on the stove, add a splash of milk and keep stirring.
More easy desserts:
Rice Pudding with Condensed Milk
- 200 g/ 7 oz/ 1 cup rice Note
- 500 ml/ 17 fl.oz/ 2 cups water
- 500 ml/ 17 fl.oz/ 2 cups milk preferably full-fat
- pinch of salt
- 230 ml/ 8 oz/ ¾ cup sweetened condensed milk
- 75 g/ 2.6 oz/ ½ cup raisins
- ½ teaspoon cinnamon more to taste
- a few gratings of nutmeg
- 1 tablespoon vanilla extract
- Rinse a larger saucepan with cold water, don't dry it. Combine rice, water, milk, a pinch of salt in the pot. Bring to a very gentle boil, lower the heat, and simmer, covered, for about 15 minutes, stirring a few times in between.
- Add sweetened condensed milk, raisins, cinnamon, and nutmeg. Stir to combine.
Continue simmering, uncovered, for about 10 minutes, stirring often. Check if the rice is tender after 5-7 minutes already, the cooking time also depends on the sort of rice you are using.
- Stir in the vanilla extract.
- Check the rice, it should be soft and creamy, but not mushy.
- Let stand, covered, for 10 minutes before serving.