Imagine a dessert so luxuriously smooth and irresistibly sweet that it transports you to a world of pure culinary bliss. Our Condensed Milk Rice Pudding is not just a dessert—it's a creamy, comforting experience that will have you falling in love with every single spoonful. Whether you're looking for a nostalgic treat that reminds you of grandma's kitchen or a simple yet elegant dessert to impress your guests, this recipe is your golden ticket to dessert paradise.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup rice
- 4 cups milk
- 1 can condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- In a large, heavy-bottomed saucepan, combine the rice and milk, stirring gently to ensure the rice is evenly distributed.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom of the pan.
- Reduce the heat to low and continue cooking, stirring occasionally, until the rice becomes tender and the milk starts to thicken, approximately 20-25 minutes.
- Once the rice is soft and the mixture has a creamy consistency, pour in the condensed milk, stirring continuously to incorporate it evenly.
- Add the vanilla extract and ground cinnamon, mixing thoroughly to distribute the flavors throughout the pudding.
- Continue cooking for an additional 5-7 minutes, stirring constantly, until the pudding reaches a rich, creamy texture and the desired thickness.
- Remove the saucepan from heat and let the pudding cool slightly, keeping in mind that it will continue to thicken as it cools.
- Transfer the rice pudding to individual serving dishes or a large serving bowl.
- Optional: Sprinkle additional ground cinnamon on top for garnish and extra flavor.
- Serve warm or chilled, depending on personal preference. The pudding can be refrigerated for up to 3-4 days.
Tips
- Choose the right rice: Use medium-grain or short-grain rice for the creamiest texture.
- Stir frequently to prevent burning and ensure even cooking.
- Cook on low heat to allow the rice to absorb the milk slowly and become tender.
- For extra richness, you can substitute half the milk with heavy cream.
- Let the pudding cool slightly before serving, as it will continue to thicken.
- Experiment with toppings like fresh berries, toasted nuts, or a sprinkle of nutmeg.
- If the pudding becomes too thick, simply thin it out with a little extra milk.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories: 415kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
