condensed milk rice pudding recipe

Written ByJenny Smyth Posted on
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The Best condensed milk rice pudding recipe

I love making this condensed milk rice pudding recipe because it brings back so many fond memories of my childhood. Growing up, my mom would often make this for us, and it was always a hit.

The creamy, rich texture and sweet, comforting flavor of this pudding make it a perfect dessert for any occasion. It’s a great way to use up leftover rice, and it’s incredibly versatile.

You can serve it warm or cold, depending on your preference. It’s also a healthier option compared to many other desserts, as it’s made with natural ingredients like rice, milk, and condensed milk.

My kids love it too, and it’s become a staple in our household. This recipe is perfect for family gatherings, potlucks, or even a cozy night in.

It’s easy to make and always a crowd-pleaser. Plus, it’s a great way to introduce kids to cooking, as it involves simple techniques and basic ingredients.

This condensed milk rice pudding is a family favorite that I know you’ll enjoy too.

Condensed Milk Rice Pudding Recipe

4.8 from 1379 votes

This Condensed Milk Rice Pudding is a creamy, comforting dessert made with simple ingredients. It’s perfect for using up leftover rice and can be served warm or cold.

Prep Time10 minutes
Cook Time30 minutes
Resting Time0 mins
Total Time40 minutes
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 cups cooked rice
1 can (14 oz) sweetened condensed milk
2 cups whole milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt

👨‍🍳Directions

1In a medium saucepan, combine the cooked rice, sweetened condensed milk, and whole milk.
2Stir well to combine, ensuring the rice is fully covered in liquid.
3Place the saucepan over medium heat and bring the mixture to a gentle simmer.
4Stir occasionally to prevent the rice from sticking to the bottom of the pan.
5Cook for about 15-20 minutes, or until the mixture has thickened slightly and the rice is tender.
6If the pudding becomes too thick, add a little more milk to reach your desired consistency.
7Remove the saucepan from the heat and stir in the vanilla extract, ground cinnamon, and a pinch of salt.
8Mix well to combine all the ingredients.
9Transfer the pudding to a mixing bowl and let it cool to room temperature, stirring occasionally to prevent a skin from forming on top.
10Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until chilled.
11Once chilled, give the pudding a good stir and serve in individual bowls.
12Sprinkle with additional cinnamon or a dollop of whipped cream, if desired.
13Enjoy your homemade condensed milk rice pudding.

🔧Equipment

Medium saucepan
Wooden spoon
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 35mg🧂Sodium: 200mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 10g

📝Notes

Tips: You can use any type of rice, but long-grain rice works best for this recipe. For a fruity twist, try adding a handful of fresh berries or a drizzle of fruit sauce before serving.

This Condensed Milk Rice Pudding recipe is a fantastic dessert option for any occasion. It’s easy to make, and the ingredients are simple and affordable. You can serve it warm or cold, depending on your preference.

It’s a great way to use up leftover rice, and it’s always a hit with kids and adults alike. I love making this for family gatherings, as it’s a comforting and delicious dessert that everyone enjoys. Plus, it’s a healthier option compared to many other desserts, as it’s made with natural ingredients.

This recipe is a family favorite that I know you’ll enjoy too. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little milk if needed to reach your desired consistency.

You can also serve it chilled, straight from the fridge, for a refreshing treat. This pudding is versatile and delicious, making it a perfect addition to any meal or gathering.

❓ Frequently Asked Questions About Condensed Milk Rice Pudding

Can I use low-fat milk instead of whole milk?

You can use low-fat milk, but the pudding may not be as creamy. Whole milk gives the pudding a richer texture and flavor.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 2-3 hours, stirring occasionally.

Can I freeze this pudding?

Yes, you can freeze this pudding. Let it cool completely, then transfer it to an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Can I use coconut milk instead of whole milk?

Yes, you can use coconut milk for a tropical twist. The pudding will have a slight coconut flavor, so make sure you and your family enjoy that flavor.

Can I add nuts to this recipe?

Yes, you can add nuts to the pudding for extra crunch and texture. Chopped almonds, walnuts, or pecans would work well. Sprinkle them on top before serving.

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