Rice Pudding With Condensed Milk Recipe
Rice pudding with condensed milk is a rich, creamy dessert with a velvety texture and comforting sweetness. Simmered slowly, the rice absorbs the flavors of vanilla and cream, creating a luscious, indulgent treat. Perfectly warm or chilled, this simple recipe is pure nostalgia in a bowl.
Equipment
- Large saucepan
- Wooden spoon
- Measuring cups and spoons
- Heat-resistant spatula
- Ladle
- Serving bowls
Ingredients
- 300 g sweetened condensed milk
- 1 tsp vanilla extract
- 1 ltr boiling water
- 6 tbsp double cream
- ½ tsp salt
- 150 g short-grain rice
Instructions
- Add the rice, boiling water, and salt to a large saucepan, then bring it to a simmer.
- Reduce the heat to low and cook uncovered for about 20 minutes, stirring occasionally, until most of the water has evaporated and the rice is tender.
- Stir in the condensed milk, double cream, and vanilla extract, folding everything together until well combined.
- Bring the mixture back to a gentle simmer, then continue cooking over low heat, stirring constantly.
- When the pudding reaches your preferred consistency, which can take anywhere from 8 to 20 minutes turn off the heat.
- Let the rice pudding cool a bit and serve.
Notes
- Using short-grain rice ensures a creamy texture as it releases more starch.
- Stir continuously in the final stage to prevent the pudding from sticking or burning.
- The pudding will thicken further as it cools, so remove it from heat slightly before reaching the desired consistency.