Rice Pudding with Condensed Milk

A comforting, delightful dessert, with a sweet and woody flavor from the cinnamon. This is the classic rice pudding recipe twisted with a rich and powerful savor. This is one of my family’s favorite rice pudding with condensed milk, which I make every week.

Rice Pudding became a very favored meal in our household. My kids ask me to make it almost every other day. It’s one of those desserts that it’s scent makes you feel automatically cozy and warm, which is perfect for those fall and winter nights.

It also reminds me of my grandmother making it for us. It’s nostalgic… and I love to bring that piece of history to my children’s every day.

Its simplicity makes it a heartwarming last-minute dessert, which can bring comfort after any meal. The good thing is, that it’s a versatile dish, that can be made as a creamy dessert, as well as breakfast. Served hot as well as cold. Your choice!

A lot of different creamy rice pudding recipes can be found on the internet, where everybody can choose their favorite. If you choose to use eggs, you have to temper them, which is an extra step you have to do. I tried that method, but I prefer it eggless. At the end of the day, I like to go back to the “old way”, how I learned from my grandmother.

Are you a condensed milk fan? These are some of my favorite desserts with condensed milk I make all the time: Condensed Milk Chocolate Chip Cookies, and Condensed Milk Chocolate Truffles.

Creamy Rice Pudding

No eggs are needed. There is no need to use eggs. I just love to use those simple ingredients, which naturally will make the perfect dessert. We are going to let rice’s natural starch create the creamiest rice pudding imaginable without using eggs.

Cinnamon sticks vs. Cinnamon powder. I prefer to use cinnamon sticks instead of cinnamon powder, because they infuse the liquids with their essence without adding extra texture, and can be removed once the proper flavor has been achieved. It’s just perfect!

Of course, cinnamon powder is not on the avoiding list, it will make it also perfectly delicious. The ratio for 1 cinnamon stick is a half tablespoon of cinnamon powder. So, in our recipe, 2 cinnamon sticks equal to 1 tablespoon of cinnamon powder.

More options for the rice pudding with condensed milk

Vanilla Extract. You can use vanilla if you want a more intense fragrance and flavor. For the best vanilla flavor use the vanilla bean. Split half and scrape out the seeds. Then add the pod with the seeds to the mixture with a cinnamon stick in the beginning. In the end, you can take the pod out together with the cinnamon sticks.

Raisins vs. No Raisins. My household prefers no raisins in any type of dish. Maybe for a snack, but not inside a food. But you and your family might like them, so feel free to add in a handful of raisins.

Baked Option. You can make a baked version by pouring the prepared rice mixture into a dish and you can sprinkle it with brown sugar, and cinnamon on top. Broil it until the brown sugar melted. Serve immediately.

More Add-ins. It’s no secret, that rice pudding is a versatile dish. You can add dried fruits, coconut flakes, any type of nuts and seeds, or raisins (what was mentioned above)… and the list can continue.

More Delicious Last-Minute Desserts

My go-to last-minute desserts I make all the time.

• Vargabeles (Sweet Noodle Pie)
• Chocolate Chip Mug Cake
• Edible Brownie Batter

Ingredients You’ll Need

Need a total of 7 simple ingredients for this recipe. For the full printable recipe, you can scroll down to the recipe card.

• Long grain white rice – this rice has enough natural starch to make a nice creamy rice pudding. For other options, you can use also Arborio rice, Basmati Rice, or  Short-Grain Rice. For leftover rice, this would be the perfect opportunity to use it.
• Whole Milk – gives a rice pudding a creamy texture.
• Evaporated milk – takes its richness to another level.
• Sweetened condensed milk – This is the main sweetness provider in our dish. No sugar is needed. If there is an ingredient that is a must… is this one. Gives everything that you need for the perfect rice pudding. Its richness, sweetness, and creaminess will be given.
• Ground Cloves – JUST a pinch! It’s a strong spice that can give a nice aromatic taste to your dish if it’s slightly used.
• Cinnamon – I use 2 cinnamon sticks. I also like to sprinkle some cinnamon powder on the top when it’s ready to serve.
• Pinch of Salt

How to Make Rice Pudding with Condensed Milk

This is a great last-minute dessert for the perfect fall and winter nights.

1. In a medium size pan, make the milk-cinnamon mixture. Add the whole milk, evaporated milk, sweetened condensed milk, pinch of salt, pinch of ground cloves, and the 2 sticks of cinnamon.
2. Place the pan with the milk-cinnamon mixture on the stovetop, and let it on at MEDIUM-HIGH until it gets to the boiling point.
3. Until our milk-cinnamon mixture is ready, prepare the white rice. Wash the white rice
4. After the boiling point, add the rice and mix it well. Let it cook on MEDIUM-LOW and mix thoroughly to prevent burning at the bottom of the pan.
5. Cook for about 35 minutes or until rice is tender.
6. Remove from heat and remove cinnamon sticks.
7. Cool the pudding slightly before serving or let it cool to room temperature. Pudding can be enjoyed warm or cooled.
8. Just before serving, top with a pinch of ground cinnamon.

Common Questions

How to Store Rice Pudding?

Leftover rice pudding can be stored in a covered container for up to 3 – 4 days. For a creamy rice pudding, I recommend heating it on the stovetop with an addition of a small amount of milk. This helps the pudding to loosen up. Microvawe also works for heating.

Can you Freeze Rice Pudding?

Yes, of course. You can freeze rice pudding. While it will last 3-4 days in the fridge, in your freezer lasts for up to a couple of months.

How can I make this vegan?

1. Use unsweetened almond milk or oat milk instead of whole milk.
2. The dairy-free substitute for sweetened condensed milk is sweetened condensed coconut milk.
3. For an evaporated milk alternative, coconut milk is the best option.

Do everything in the same way, just change to the dairy-free alternatives.