If you’re looking to indulge in a creamy, comforting dessert that crosses cultures and history, look no further than this Rice Pudding with Condensed Milk recipe. It’s a simple yet decadent dish that combines rich flavors and an unforgettable sense of home.
This dish brings together the smoothness of condensed milk with tender rice, creating a pudding-like texture that’s universally loved. For a deeper flavor, you can try versions like Kheer from India or Arroz con Leche from Latin America.
Rice pudding has been a staple across many cultures, and each version offers a unique approach to flavors and ingredients. It’s the perfect dish to make when you want something both familiar and adventurous.
Flavor Bomb Alert!
- I first discovered rice pudding on a trip to Spain, and the condensed milk gives it a richness I’ve never looked back on.
- This dessert is incredibly versatile—I love switching up the spices, adding cinnamon, cardamom, or nutmeg depending on my mood.
- Perfect for busy days! It’s simple to prepare, but the creamy, indulgent outcome feels like a luxury every time.
- It’s a great post-meal treat that’s light on the stomach yet so satisfying—my family loves it as an after-dinner dessert.
- Tastes good when served chilled or warm, making it a comforting dessert any time of year.
Rice Pudding With Condensed Milk Recipe
Rice pudding with condensed milk is a rich, creamy dessert with a velvety texture and comforting sweetness. Simmered slowly, the rice absorbs the flavors of vanilla and cream, creating a luscious, indulgent treat. Perfectly warm or chilled, this simple recipe is pure nostalgia in a bowl.
Equipment
- Large saucepan
- Wooden spoon
- Measuring cups and spoons
- Heat-resistant spatula
- Ladle
- Serving bowls
Ingredients
- 300 g sweetened condensed milk
- 1 tsp vanilla extract
- 1 ltr boiling water
- 6 tbsp double cream
- ½ tsp salt
- 150 g short-grain rice
Instructions
- Add the rice, boiling water, and salt to a large saucepan, then bring it to a simmer.
- Reduce the heat to low and cook uncovered for about 20 minutes, stirring occasionally, until most of the water has evaporated and the rice is tender.
- Stir in the condensed milk, double cream, and vanilla extract, folding everything together until well combined.
- Bring the mixture back to a gentle simmer, then continue cooking over low heat, stirring constantly.
- When the pudding reaches your preferred consistency, which can take anywhere from 8 to 20 minutes turn off the heat.
- Let the rice pudding cool a bit and serve.
Notes
- Using short-grain rice ensures a creamy texture as it releases more starch.
- Stir continuously in the final stage to prevent the pudding from sticking or burning.
- The pudding will thicken further as it cools, so remove it from heat slightly before reaching the desired consistency.
| Nutrition | Value |
| Calories | 305kcal |
| Carbohydrates | 48g |
| Fibre | 0.3g |
| Fat | 10g |
| Protein | 6g |
| Cholesterol | 34g |
Tips To Ease Your Job!
- Rinse the Rice (Optional): While not necessary, rinsing the rice can remove excess starch and prevent it from becoming overly sticky.
- Use a Heavy-Bottomed Pan: This helps distribute heat evenly and reduces the risk of scorching.
- Keep the Heat Low: Cooking on low heat ensures the pudding doesn’t burn or stick to the bottom.
- Prep Ingredients in Advance: Measure everything before starting to make the process smooth and stress-free.
