Rice Pudding with Condensed Milk
Rice Pudding with Condensed Milk Recipe
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I love easy creamy rice pudding with sweetened condensed milk. It is one of those things that you don’t make often but when you do everyone loves it, its gone and you ask yourself, “How come I don’t make this more often?” My mom makes a great rice pudding recipe but it is a bit time consuming as she soaks her rice over night.
Easy and Creamy Rice Pudding with Condensed Milk Recipe
This recipe is quick, easy and of course creamy- just like every rice pudding should be. I do not use raisins in my rice pudding but you can add whatever optional ingredients you want after the final steps in this recipe. I even put this on my Thanksgiving dessert list this year.
This recipe for delicious rice pudding is definitely one that you will make time and time again. I do not use raisins in my rice pudding but you can easily add them if you prefer. This easy creamy rice pudding is perfect to bring to a potluck, barbecue or get together. Trust me it will be gone!
These are some of the tools I use when baking from OXO:
Measuring cups and spoons
Pots and Pans Set
Happy Baking!
Easy Creamy Rice Pudding Recipe
Ingredients
- 1 cup white rice
- 2 cups whole milk
- 3 cups water
- 1 can 14 oz sweetened condensed milk
- 1 tsp cinnamon plus more for topping
- 2 tsp. vanilla
- 1 tbsp. butter
- 1 egg beaten
- 2 Tbsp. heavy cream
- pinch of salt
Instructions
- In a pot, place the rice, milk, water, heavy cream and butter over medium heat and let it come to a boil.
- Once boiling, lower heat and cover, simmer for 20-25 minutes. The rice should be just about cooked but you should have some liquid left, if not add a small amount if milk.
- Remove from heat. Add can of sweetened condensed milk. Stir. Add vanilla, cinnamon, salt.
- Return to heat and cook for 5 minutes.
- Remove from heat and add egg- stirring constantly.
- Serve warm or chill in a bowl in the refrigerator
If you like this recipe for rice pudding be sure to try out these recipes as well!
Rice Pudding with Coconut Milk
Chocolate Pudding
Is the rice amount correct? Five cups of liquid to one cup of rice seems like a lot. Should it be two cups of rice? 10 servings with one cup rice does seem correct either.
The liquid all gets absorbed into the rice which makes it creamy. If you want thicker pudding add another 1/2 cup of rice. This is very decadent, a little bit is all you need- if you are looking for larger portions you may want to double the recipe!
The amount of ingredients for your delicious rice pudding are perfect. I even doubled the recipe and it came out awesome. Sooo good, thank you!!
Thank you Patty for taking the time to write- I am so glad you enjoyed it!
What if I have 2% milk? Should I increase the heavy cream? So excited to make this!
Not necessary
OMG!! This tastes AMAZING! So easy too.
Thank you so much for trying! How did you make out with the cream vs 2% milk? We love a creamy recipe.
Just made the rice pudding. It is the best rice pudding I’ve ever eaten. Reminds me of the Indian rice pudder kheer. I upped the rice to 3/4 cup and kept everything else the same. This is my new rice pudding recipe. Thanks
Thank you so much- what kind words…. Enjoy!!
Do I have to add egg – not crazy about eggs – what does it taste like if you do add it – any substitute I can
Use or leave out completely.
I would just leave it out completely. Thank you for visiting!
Just made this dessert!. It’s really as good as it says!!! So easy too!!
Thank you so much Wendy for taking the time to let me know- enjoy!
I made this ! All the ingredients are just perfect. I left out the heavy cream. I definitely will save this receipe and share it with family and friends.. thank you!!
I am so glad you liked the recipe!!
Fabulous! I am eating it now, er I mean taste testing for tomorrow’s guests. I added a cup of raisins too.
Thank you so much!!! I am so glad that you tried this recipe and loved it!
Absolutely delicious!!
Thank you so much!!!
How do you add the egg at the end of the rice pudding recipe without getting scrambled eggs in your rice pudding? Directions say to add lightly beaten egg to mixture once taken off the heat but wouldn’t it still “scramble” the egg?
Hi Abby, Thank you for reaching out! I have never had an issue with my egg “scrambling” but you could just temper the egg with a little bit of the hot mixture first in a separate bowl and then add to the hot pudding.
I made the rice pudding last week and making again a week later it was delicious…..I really enjoyed the creaminess my original rice pudding always turned out dry….this recipe stayed creamy even after sitting…..Thanks so much for sharing
Thank you so much for your kind words. This recipe has been in my family for ages and the best part is that it always comes out great! Enjoy!
WoW! I can’t stop making this rice pudding. It taste just like I wanted it too. I combined one cup of heavy cream and one cup of whole milk and this was the first time learning how to temper an egg. Thank you for sharing.
You are most welcome! Thank you for your lovely comment!