Creamy Rice Pudding with Condensed Milk: The Best Homemade Recipe for Comfort

This Creamy Rice Pudding with Condensed Milk is a warm, comforting dessert that’s rich, silky, and full of nostalgic flavor. The combination of creamy milk, sweetened condensed milk, and a touch of cinnamon creates an irresistible sweetness that feels like a hug in a bowl. It’s the perfect homemade dessert for cozy nights or family gatherings.

Why You’ll Love This Recipe

I love this rice pudding because it’s both simple and indulgent. The condensed milk gives it a luxurious sweetness and creamy texture without needing a lot of extra sugar. I also appreciate how customizable it is—sometimes I add raisins, orange zest, or a dash of nutmeg to change things up. It’s a classic dessert that never fails to bring warmth and comfort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup short-grain white rice (Arborio or jasmine works beautifully)
4 cups whole milk
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large egg yolks (optional, for extra richness)
Additional cinnamon for garnish

Directions

1. I start by rinsing the rice under cold water until the water runs mostly clear. This helps remove excess starch and prevents the pudding from becoming too thick.
2. In a large saucepan, I combine the rice, whole milk, and salt. I bring the mixture to a gentle simmer over medium heat, stirring often to keep it from sticking.
3. Once it starts to simmer, I reduce the heat to low and let it cook uncovered for about 20 minutes, stirring occasionally until the rice is tender and has absorbed much of the milk.
4. I stir in the sweetened condensed milk and heavy cream, then continue cooking for another 10–15 minutes, stirring frequently until the pudding thickens to my desired consistency.
5. If I’m using egg yolks, I temper them by whisking a few tablespoons of the hot pudding into the yolks, then slowly pour the mixture back into the pot, stirring constantly for 2–3 minutes until smooth and slightly thicker.
6. I remove the pudding from the heat and stir in the vanilla extract and ground cinnamon.
7. I let it cool for a few minutes before serving, either warm or chilled, and sprinkle a little extra cinnamon on top for garnish.

Servings and Timing

This recipe serves about 6 people. It takes roughly 10 minutes to prepare and 35–40 minutes to cook, for a total of around 50 minutes.

Variations

Sometimes I like to add a handful of golden raisins or chopped dried apricots while the rice cooks for extra texture and flavor. I also enjoy substituting coconut milk for half of the dairy for a tropical twist. For a lighter version, I skip the egg yolks and heavy cream. If I’m craving a deeper flavor, I add a cinnamon stick or a strip of lemon peel while simmering the milk.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I add a splash of milk to loosen it and warm it gently on the stovetop over low heat or in the microwave for short intervals, stirring in between. I avoid overheating it so the texture stays creamy and smooth.

FAQs

Can I use long-grain rice instead of short-grain?

Yes, but I find short-grain rice gives a creamier texture since it releases more starch.

Do I need to rinse the rice first?

I prefer rinsing it to remove excess starch and help control the thickness of the pudding.

Can I make this pudding without condensed milk?

Yes, I can replace it with more milk and sugar to taste, but the condensed milk adds unmatched creaminess.

How do I make the pudding thicker?

I cook it a bit longer or add the optional egg yolks for a richer, thicker consistency.

Can I serve rice pudding cold?

Definitely! I love it chilled straight from the fridge—it’s just as delicious.

Can I use plant-based milk?

Yes, I’ve made it with almond or oat milk, but it’s slightly less creamy than with dairy milk.

What’s the best rice to use?

Arborio rice is my favorite because it creates a luscious, custard-like texture.

Can I freeze rice pudding?

I don’t recommend it since the texture changes after thawing—it’s best enjoyed fresh or refrigerated.

Why did my rice pudding turn out too thick?

It probably cooked a bit too long; I just stir in extra milk to loosen it up before serving.

How can I add more flavor?

I like to add a cinnamon stick, vanilla bean, or even a splash of rum cooking for extra depth.

Conclusion

This Creamy Rice Pudding with Condensed Milk is my ultimate comfort dessert—sweet, rich, and deeply satisfying. The combination of warm cinnamon and silky milk makes every spoonful a cozy indulgence. Whether I serve it warm on a chilly night or chilled as a refreshing treat, it never fails to bring comfort and joy with every bite.

Print