condensed milk rice pudding recipe

Written BySheba G Updated On
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The Best condensed milk rice pudding recipe

I’m so excited to share with you one of my family’s favorite desserts: condensed milk rice pudding. This recipe has been a staple in our household for years, and I’m always asked to make it for special occasions and everyday treats.

The creamy texture and sweet flavor of the condensed milk paired with the simplicity of cooked rice is a match made in heaven. As a busy mom, I appreciate that this recipe is easy to make and requires minimal supervision, making it perfect for kids to help with in the kitchen.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it warm or chilled, topped with fruit or nuts, or even add a splash of vanilla extract for extra flavor. My kids love helping me mix the ingredients together, and they can’t get enough of the finished product.

Whether you’re looking for a comforting dessert to soothe your soul or a quick treat to satisfy your sweet tooth, this condensed milk rice pudding recipe is sure to become a favorite in your household too. I’ve included all the details you need to make this delicious dessert at home, including tips on how to prevent lumps in the pudding and ensure it turns out smooth and creamy every time.

Condensed Milk Rice Pudding

4.7 from 1943 votes

A creamy and comforting rice pudding made with condensed milk, perfect for a sweet and satisfying dessert. This recipe combines rice, milk, and condensed milk to create a rich and velvety texture.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 cup uncooked short grain rice
4 cups whole milk
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
pinch of salt

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2This helps to remove excess starch and prevents the rice from becoming too sticky.
3Drain well and set aside.
4In a medium saucepan, combine the rinsed rice and 3 cups of whole milk over medium heat.
5Bring the mixture to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
6Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for about 15 minutes.
7Stir occasionally to ensure the rice cooks evenly and absorbs the milk.
8After 15 minutes, the rice should be tender and the mixture should have thickened slightly.
9Stir in the remaining 1 cup of whole milk, condensed milk, vanilla extract, cinnamon, and a pinch of salt.
10Increase the heat to medium and continue to cook, stirring frequently, for an additional 10-15 minutes.
11The pudding will thicken further and the rice will become very tender.
12You should see a creamy, smooth texture forming.
13Once the rice pudding has reached your desired consistency, remove it from the heat.
14Allow it to cool slightly before transferring it to a serving bowl.
15You can sprinkle a bit more cinnamon on top for added flavor and garnish.

🔧Equipment

Medium saucepan
Wooden spoon
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 200mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 12g

📝Notes

Tips: For a smoother texture, you can blend a portion of the cooked rice before adding the condensed milk. If the pudding becomes too thick, add a little more milk to reach your desired consistency.

This condensed milk rice pudding recipe is one of my go-to desserts for any occasion – whether it’s a family gathering or just a quick treat after dinner. One of the best things about this recipe is that it’s incredibly easy to make and requires minimal supervision, making it perfect for kids to help with in the kitchen.

If you have any leftovers (and let’s be honest – who doesn’t love leftovers?) , you can store them in an airtight container in the refrigerator for up to three days before reheating them gently over low heat until warmed through.

❓ Frequently Asked Questions About Condensed Milk Rice Pudding

Q1: What is the best type of rice to use for this recipe?

For this recipe, I recommend using long-grain white rice. It’s essential to choose a type of rice that’s specifically labeled as ‘sticky’ or ‘clings,’ as this will help prevent the pudding from becoming too runny.

Q2: Can I use brown rice instead?

While you can use brown rice, keep in mind that it will give your pudding a slightly different flavor and texture than white rice. Brown rice tends to be drier than white rice, so you may need to adjust the amount of condensed milk accordingly.

Q3: How do I prevent lumps from forming in the pudding?

Lumps can form if the mixture isn’t heated properly or if there are any lumps in the condensed milk itself. To avoid lumps, make sure to heat the mixture over low heat, stirring constantly until it thickens evenly.

Q4: Can I use almond milk or another non-dairy milk instead of regular milk?

You can use almond milk or other non-dairy milks as a substitute for regular milk. However, keep in mind that these alternatives may affect the flavor and texture of the pudding slightly.

Q5: How do I store leftover pudding?

You can store leftover pudding in an airtight container in the refrigerator for up to three days. Before serving, reheat it gently over low heat until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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