Rice Pudding

5 from 2 votes

🍚🍨 Made on the stovetop and simmered to creamy perfection, it's infused with notes of cinnamon and vanilla before being finished with condensed milk. Soft with a custard-like texture and it's a great addition to brunch, served at the holidays, or anytime you're craving this old-fashioned homemade treat! Ready in 1 hour.

Prep Time5

Cook Time45

Course: Dessert, Pudding & Mousse

Cuisine: Dessert

Diet: Gluten Free

Keyword: rice pudding, rice pudding with condensed milk, rice pudding with sweetened condensed milk

Servings:

Calories: 465cal

Equipment

Medium Saucepan

Ingredients

1 cup uncooked arborio rice recommended for best results; see Notes below for more info
2½ cups whole milk plus 1/2 cup or as necessary
1 cinnamon stick (or ½ teaspoon ground cinnamon)
¼ teaspoon salt or to taste
1 teaspoon vanilla extract
14 ounces sweetened condensed milk (one can)
½ cup raisins optional (regular raisins or golden raisins)
2 tablespoons unsalted butter optional for extra richness
ground cinnamon or nutmeg optional for garnishing

Instructions

To a medium saucepan, add the rice, 2 1/2 cups milk, cinnamon, salt, and bring to a gentle boil over medium heat, stirring occasionally.
Reduce heat to medium-low and simmer uncovered, stirring frequently making sure to scrape the bottom of the pan, for about 30-35 minutes, or until the rice is tender and most of the milk is absorbed.
Tip - If the mixture thickens before the rice has fully softened, gradually add the remaining ½ cup milk in increments and as necessary, and continue cooking until the rice is soft,
When the rice has fully cooked and is tender, if you used a cinnamon stick, remove it now. Tip - Make sure the rice is tender before moving on and adding sweetened condensed milk in the next step, or it may thicken too fast and leave the rice undercooked.
Add the sweetened condensed milk, vanilla extract, optional raisins and/or butter, and stir to combine.
Continue simmering for 5 to 10 minutes, or until as thick and creamy as desired. (it'll continue to thicken as it simmers); stir nearly constantly. Adding more butter is possible here too if desired.
Serve warm; or cover and chill it in the refrigerator and serve chilled.
If desired, optionally dust with a sprinkling of cinnamon and/or nutmeg before serving, to taste.

Notes

Rice Tips - I prefer arborio rice (which is a short grain rice) for this recipe because it's starchy and creates a creamier, custard-like rice pudding. Be patient with it and allow it time to fully soften and give as much liquid (milk) as needed for full softening. Other short grain rice such as bomba rice may be used.

Long grain rice may be used, but won't create as creamy or sticky classic rice pudding and you may not need as much liquid. Start with 2 to 2 1/2 cups whole milk and you may not need any more. Add the full can of condensed milk.

Previously cooked rice may be used. Start with 1 1/2 cups rice and 1 1/2 cups milk and see how it goes because cooked rice won't absorb as much liquid as uncooked rice does. Use half the amount of sweetened condensed milk and see how it looks and adjust as necessary.

Storage: Rice pudding will keep airtight in the fridge for up to 4-5 days. I don't ever reheat it in the microwave, although you potentially could, taking care not to overheat it. I serve it chilled from the fridge. If necessary, a splash of milk will help loosen overly thickened rice pudding that's been in the fridge, which is common and can happen. I've never frozen it and don't recommend doing so.

Nutrition