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Creamy Rice Pudding with Condensed Milk | Easy Old-Fashioned Dessert

This creamy rice pudding simmers rice, milk, and sweetened condensed milk into a velvety, nostalgic dessert with vanilla and cinnamon. Serve warm or chilled and adjust thickness with a splash of milk.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

Ingredients

  • ¾ cup short-grain or medium-grain white rice
  • 4 cups whole milk
  • 1 can 14 oz sweetened condensed milk
  • 1 cup water
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon plus more for dusting
  • ¼ teaspoon fine sea salt
  • ½ cup golden raisins or chopped dates optional
  • 1 teaspoon orange or lemon zest optional
  • 1 tablespoon rum optional

Instructions
 

Instructions

  • Rinse the rice under cool water until the water runs mostly clear.
  • Combine the rinsed rice, water, and a pinch of the salt in a heavy-bottomed saucepan and bring to a gentle simmer over medium heat.
  • Cook, stirring once or twice, until the water is mostly absorbed, about 5 to 7 minutes.
  • Add the whole milk and remaining salt, reduce heat to low, and maintain a bare simmer.
  • Cook uncovered, stirring often and scraping the bottom and sides, for 20 to 25 minutes.
  • Stir in the sweetened condensed milk and cinnamon and keep the heat low.
  • Simmer, stirring frequently, until the rice is very tender and the pudding is glossy and thick and coats the back of a spoon, about 10 to 15 minutes.
  • Remove from heat and stir in the butter and vanilla.
  • Fold in raisins or zest if using, and adjust with more cinnamon, a pinch of salt, or a splash of milk to reach desired taste and consistency.
  • Serve warm with a dusting of cinnamon, or transfer to a shallow dish, press parchment on the surface, and chill 2 to 4 hours for a thicker, chilled pudding.

Notes

For a looser texture, stir in a little milk before serving, especially after chilling. Use a heavy pot, low heat, and frequent stirring to prevent scorching. Short or medium-grain rice like arborio or calrose yields the creamiest results. Variations: swap 1 cup milk for coconut milk, use cardamom and pistachios instead of cinnamon, add orange blossom water, or finish with a brûléed sugar top. Store refrigerated up to 4 days with parchment or plastic wrap pressed on the surface; reheat gently with a splash of milk. Do not freeze.