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
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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.
Denise says
This sounds Amazing. My husband loves Rice Pudding and I am making this ASAP for him and company. I'm so excited. Thank you.