Enjoy this creamy rice pudding with condensed milk and spices. It is a rich and custardy dessert that will bring comfort to your soul!
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Rice pudding... Priceless memories of a childhood long gone, just like these traditional Brazilian desserts like brigadeiros recipe.
I still remember sitting as a child at the table of my favorite Grandma, eating spoonful after spoonful of her simple yet comforting arroz doce... as well as her Grandma's Chicken Soup (canja de galinha).
I hope you enjoy my Grandma's rice pudding!
INGREDIENTS FOR A CREAMY AND CUSTARDY RICE PUDDING
1. ½ cup medium-grain rice (it contains just the right amount of starch to make the pudding thick, creamy, and tender during the cooking process, yet without breaking apart). The problem with long-grain rice is that the rice is less starchy, resulting in a pudding that is less creamy.
Short-grain rice (e.g. Arborio and Asian) also presents a problem. It's starchier than medium-grain rice, making a sticky pudding, as well as maintaining too firm a bite for a smooth, tender result.
2. 2 cups whole milk (plus 1 coconut milk and 1 can condensed milk, both 14-ounce). Although only whole milk is necessary, I do prefer mine with both coconut and condensed milks, which enrich the rice pudding with subtle notes that contrast with those of the spices.
Coconut milk is an ingredient present in many savory and sweet dishes from my Northeastern region of Brazil, while condensed milk is a staple in Brazilian desserts, serving both as a sweetener and creamer.
Heavy cream should be avoided for this recipe because it reduces and thickens before the rice cooks through.
3. Sugar (serves as a sweetener along with condensed milk). We are making a dessert!
4. Flavorings ( cinnamon and nutmeg, plus vanilla and 1 lemon zest for zing, and to balance sweetness)
5. 2 Egg yolks (although not essential, they enrich the color while adding both custardy flavor and texture to the rice pudding)
6. 1 pinch Salt (to bring out all the flavors)
How to Make Rice Pudding with Condensed Milk
- In a large, heavy saucepan, stir in rice, whole milk, coconut milk, salt, cinnamon, and nutmeg. Bring to a boil over high heat, stirring constantly. NOTE: If you would like your rice pudding to be white, reduce the amount of both cinnamon and nutmeg to a pinch and add them at the very end of the cooking process along with the lemon zest.
- Reduce the heat to medium-low, cover, and simmer gently, stirring occasionally, for approximately 20-25 minutes. Then, uncover, add the condensed milk, and continue cooking (uncovered) over medium-low, stirring frequently, for about 8-10 minutes or until the rice is tender and the pudding is reduced a bit. Remove the pan from the heat.
- In a medium bowl, whisk the egg yolks, sugar, and vanilla extract together. Slowly add this mixture to the cooked rice, whisking constantly. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, for about 1 minute.
- Remove the pan from the heat, stir in grated lemon zest, and transfer rice pudding to serving bowls/dishes. Serve warm, at room temperature, or chilled. Right before serving, rice pudding can be garnished with a sprinkle of cinnamon and lemon zest.
- NOTE: If ungarnished rice pudding is not served immediately, place a sheet of plastic wrap right on the pudding's surface to prevent skin from forming.
Storage and Reheating
- Storing: Keep leftover rice pudding in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat rice pudding over low heat, adding a bit of milk to help restore its creamy consistency. Alternatively, you can microwave it in 30-second intervals, stirring in between.
Variations of Rice Pudding with Condensed Milk
While the basic recipe is delicious on its own, you can add a variety of flavors and textures to customize your rice pudding:
- Coconut Rice Pudding: Replace part of the milk with coconut milk for a tropical twist.
- Fruit-Infused Rice Pudding: Add dried fruits like raisins to add natural sweetness and extra texture.
- Chocolate Rice Pudding: Stir in some cocoa powder or melted chocolate for a decadent treat.
- Nutty Rice Pudding: Top the pudding with chopped almonds, pistachios, or walnuts for a crunchy contrast to the creamy pudding.
Tips for Perfect Rice Pudding Every Time
Use medium-grain rice: Medium-grain rice creates a creamier texture than long-grain rice as it releases more starch during cooking, which thickens the pudding.- Stir frequently: Stirring often helps prevent the rice from sticking to the bottom of the pot and ensures the pudding cooks evenly.
- Adjust the consistency: If the pudding gets too thick, add a little more milk to reach your desired texture. For a thicker pudding, let it cook longer.
- Let it rest: The rice pudding thickens as it cools, so it’s best to let it rest for a few minutes before serving.
- Make it ahead: Rice pudding can be made a day or two in advance. Just store it in an airtight container in the fridge, and it will taste even better the next day!
Frequently Asked Questions
Yes, you can use coconut milk or almond milk in place of regular milk. Make sure to use sweetened condensed coconut milk for the proper sweetness.
Absolutely! You can use leftover rice for this recipe. Just skip the first step of cooking the rice and proceed with adding the milk and condensed milk. Because you will be using leftover cooked rice, you may have to reduce the amount of liquids especially if you use long-grain rice that naturally absorbs less liquid.
While you can freeze rice pudding, the texture may change upon thawing. It’s best to enjoy it fresh, but if you freeze it, reheat it slowly and add a bit more milk if needed.
Rice pudding can be stored in the refrigerator for up to 3 days. Make sure it’s in an airtight container to prevent it from drying out.
Pin and Enjoy!
Spiced Rice Pudding with Condensed Milk (Arroz Doce)
Equipment
- 1 large, heavy saucepan
- 1 wooden spoon
- 1 medium bowl
- 1 whisk
Ingredients
- ½ cup raw medium-grain white rice
- 2 cups whole milk
- 1 can coconut milk 14-ounce
- 1 pinch salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 can sweetened condensed milk 14-ounce
- 2 large egg yolks at room temperature
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
- Grated zest of 1 lemon preferably Meyer lemon
Instructions
- In a large, heavy saucepan, stir in rice, whole milk, coconut milk, salt, cinnamon, and nutmeg. Bring to a boil over high heat, stirring constantly. NOTE: If you would like your rice pudding to be white, reduce the amount of both cinnamon and nutmeg to a pinch and add them at the very end of the cooking process along with the lemon zest.
- Reduce the heat to medium-low, cover, and simmer gently, stirring occasionally, for approximately 20-25 minutes. Then, uncover, add the condensed milk, and continue cooking (uncovered) over medium-low, stirring frequently, for about 8-10 minutes or until the rice is tender and the pudding is reduced a bit. Remove pan from the heat.
- In a medium bowl, whisk the egg yolks, sugar, and vanilla extract together. Slowly add this mixture to the cooked rice, whisking constantly. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, for about 1 minute.
- Remove the pan from the heat, stir in grated lemon zest, and transfer rice pudding to serving bowls/dishes. Serve warm, at room temperature, or chilled. Right before serving, rice pudding can be garnished with a sprinkle of cinnamon and lemon zest. NOTE: If ungarnished rice pudding is not served immediately, place a sheet of plastic wrap right on the pudding's surface to prevent a skin from forming.
Recipe Notes
- Medium-grain rice is available at local supermarkets. Cheap grains are harder. In this case, you might consider letting the rice soaked with the whole milk at room temperature for about 1 hour before starting the cooking process.
- Love rice pudding? Try our Slow Cooker Rice Pudding
- STORAGE:
- Storing: Keep leftover rice pudding in an airtight container in the fridge for up to 3 days. Freezing is not reccomended!
- Reheating: Gently reheat rice pudding over low heat, adding a bit of milk to help restore its creamy consistency. Alternatively, you can microwave it in 30-second intervals, stirring in between.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Victoria Herrmann says
I'm not a big fan of coconut.flavor. Can you taste the coconut when done? And if yes, could something else be used as a substitute?
Denise Browning says
Hi Victoria! I understand. One of my daughters hates anything with coconut. So no problem! Although the coconut flavor is quite subtle, you can replac the coconut milk with regular full-fat milk (same amount) or you can use half the amount of milk and half of full-fat Greek yogurt. I would add the yogurt almost at the end of the cooking process and stir quite well. Sometimes I amke a variation using almond extract instead of vanilla. I hope you make it and enjoy!
S.S. says
Heck yes! this rice pudding was perfect, creamy and so delicious.
Bob says
I made this rice pudding for my daughter. It was creamy and delicious. I think the yolks made the difference in the consistency and the condensed milk made it tastier. Definitely making this again soon. Thanks!
Greg says
Missed the rice pudding my grandmother used to make in my childhood. I am so lucky I came across this recipe. T thought it couldn't be possible, but it's even more delicious than my Grandma's. The condensed milk is new for me and have to admit that made the dessert creamier. I am so keeping this recipe!
Nami | Just One Cookbook says
Loved reading about your grandma. And you have a great picture with her! The rice pudding sounds very delicious!
Denise Browning says
Thanks, Nami! This was one of the two hardest posts that I have written so far...Wishing you a very happy V-day!
Jay Kufahl says
Denise, My grandma used to make a creamy style rice as a meal. We would put our own cinnamon sugar on it to sweeten it. When my grandma died in 1982 so did the recipe as she cooked from memory and didn't write any or her recipes down. I think your grandmas way of making this is very similar to the way I remember it being made. I would be very grateful if i could get your grandams recipe so I can try it at home. If it is like my grandma's recipe my whole family will be getting a "throwback' supper that will take them back to the old farmhouse that grandma lived at.
Thanks
Jay Kufahl
Denise Browning says
Hi, Jay! Absolutely. I hope you make this and enjoy. Please, read the recipe before starting. Although my Grandma used to make her rice pudding with long-grain rice, I made mine with medium-grain which is harder and take more time to cook completely. If making yours with medium-grain rice, either soak the rice or partially cook before making this recipe. Have a wonderful day!
Juliana says
Yes Denise, you got me on the creamy...I love this, and surprised to find out that you add coconut milk...yum! Extra flavor to the already delicious one with condensed milk.
Hope you are having a wonderful week my dear 😀
Denise Browning says
Thanks, Juliana! This thing is addictive. 🙂 xoxo
Raymund says
We have a dish nearly similar to this called Champorado but with added cocoa, looks like I will use this recipe and add cocoa to give it a different twist.
Denise Browning says
Champorado is Filipino rice pudding made with sticky rice, cocoa, milk, and sugar. I don't know how sweet is the Filipino version, but this one of mine is quite sweet because it is a dessert. This recipe also takes spices, lemon, condensed and coconut milks and is made with medium-grain rice. I would love to try the Filipino version. I am always curious about the twists that every people gives to a common dish. Thanks a lot for stopping by, Raymund!!!!!
Mi Vida en un Dulce says
Oh, that picture is lovely...!!! And this rice pudding (arroz con leche) looks so good.
Denise Browning says
Thanks, Nydia!
Kiran @ KiranTarun.com says
Thanks for sharing wonderful memories of your grandma -- especially this creamy deliciousness. love rice pudding but never thought of trying it with condensed milk 🙂
Denise Browning says
Thanks, Kiran! Everything with condensed milk is much creamier and delish!!! 🙂
Amira says
aaaaaah the sweet memories of grandmas, this brings tears to my eyes. I used to eat whatever she cooks ... and whatever she cooks was super easy and super delicious .. your grandma's picture reminded me of mine ... R.I.P for all of our grandmas who left this world. Back to your rice pudding recipe.. you know what I am planning on making the Arabian version too and someday I will post about it. Ours is whiter and we always use short grain, besides- as usual- served with nuts and raisins on top. Thanks dear for sharing your sweet grandma's recipe with a modern twist :).
Denise Browning says
I'd love to see the Arabian version of rice pudding on your blog. I enjoy all the twists that the same dish/treat can get around the world and learn from it.