This creamy rice pudding with condensed milk it's an amazing and comforting dessert that is ready in just 45 minutes.
This delicious dessert is the perfect comfort food. It's rich, easy and creamier, with lots of flavors like cinnamon and lemon scent. It's a classic treat that is perfect for any occasion.
For those who are allergic to eggs or don't like the taste of the eggs, you're in luck, this dessert is egg free. You just need sweetened condensed milk to add an extra creamy texture to this delicious rice pudding recipe.
For this classic rice pudding recipe, simply cook the rice in water seasoned with a pinch of salt, lemon peel and cinnamon stick. Pour in a delicious creamy mixture of sweetened condensed milk and milk, stir and cook for 10 minutes. Sprinkle with cinnamon powder or ground powder and it's ready to serve!
It's the best rice pudding recipe because it's a creamy dessert, easy to prepare with simple ingredients that you can find in any grocery store. Your family will love this delicious and comforting dessert!
Below you will find the recipe card, cooking time and nutritional information for this easy recipe.
INGREDIENTS FOR CREAMY RICE PUDDING WITH CONDENSED MILK
Here you'll find all the ingredients needed to make this simple recipe:
Water - To cook the rice.
Lemon peel and cinnamon stick - To add an extra flavor to the rice cooking water.
Medium-grain rice - Medium-grain rice is creamier and absorb much more the flavors.
Milk and sweetened condensed milk - Adds sweetness and creaminess to the rice pudding.
Cinnamon powder - To flavor and garnish.
Salt - To bring out all the flavors.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CREAMY RICE PUDDING WITH CONDENSED MILK
Step 1: In a large saucepan, pour the water, cinnamon stick, lemon peel and a pinch of salt.
Boil over medium-high heat. When starts boiling, add the rice and cook over low heat for 13 to 15 minutes.
Step 2: In a bowl, combine the sweetened condensed milk with the milk; set aside.
Step 3: When the rice is cooked, remove the lemon peel and the cinnamon stick. Add the sweetened condensed milk mixture, stir and cook over low heat for more 10 minutes. Stir occasionally so the rice doesn't stick to the bottom of the pan.
Step 4: Turn off the heat, pour the rice in individual bowls and allow to cool.
Step 5: Garnish with cinnamon powder and serve.
RECIPE TIPS
1. Always cook the rice with the pan covered and over low heat to prevent the rice from burning and sticking to the bottom of the pan.
2. We prefer to make this recipe with medium grain rice because is creamier and absorbs much more the flavors but, if you prefer, you can use long grain rice.
3. You can add a teaspoon of vanilla extract to the sweetened condensed milk and milk mixture.
FREQUENTLY ASKED QUESTIONS
How long does it takes to cook rice?
The rice cooking time may vary depending on the type of rice and cooking method. For long grain rice, 10 to 12 minutes and about 13 to 15 minutes for medium grain rice.
Note: The cooking time is after boiling. After boiling, cook the rice over low heat.
Can I store in the fridge?
Yes, you can store in the fridge! Allow the rice to cool to room temperature and place it in an airtight container. You can store the rice in the fridge for about 2 to 3 days. Beyond this time frame, it might start losing its taste and texture.
Can I use ground cinnamon instead of cinnamon powder?
Absolutely! The only difference is that cinnamon powder is much finer, while ground cinnamon has a coarser texture.
In a large saucepan, pour the water, cinnamon stick, lemon peel and a pinch of salt. Boil over medium-high heat. When starts boiling, add the rice and cook over low heat for 13 to 15 minutes, stirring occasionally.
In a bowl, combine the sweetened condensed milk with the milk; set aside.
When the rice is cooked, remove the lemon peel and the cinnamon stick. Add the sweetened condensed milk mixture, stir and cook over low heat for more 10 minutes. Stir occasionally so the rice doesn't stick to the bottom of the pan.
Turn off the heat, pour the rice in individual bowls and allow cool.
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