Enjoy this creamy rice pudding with condensed milk and spices. It is a rich and custardy dessert that will bring comfort to your soul!
Table of Contents
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.
Gintare @Gourmantine says
Such heartwarming post, Denise. I can imagine how conflicting it can be changing a precious recipe from grandma (I usually have the same hesitations), but she would have been proud with this, it looks and sounds gorgeous!
Denise Browning says
Gintare: It's good to know that I am not the only one to hesitate changing a precious recipe. Wishing you a great week... xx
Rosa says
A lovely post and delicious looking pudding! That old picture of your granny and you is so beautiful.
Cheers,
Rosa
Denise Browning says
Thanks a lot for stopping by and also for your sweet words, Rosa!
John@Kitchen Riffs says
I made rice pudding from time to time, but never like this - love the condensed milk! This must have incredible flavor. Good job - your grandmother would be proud.
Denise Browning says
Thanks, John! I hope she would really be proud of me.
Liz says
You had some great role models in your life! Even though you tweaked your grandma's recipe, the memories of her making this for you still live in your heart 🙂
Denise Browning says
Thanks, Liz! She does live in me!!!
Ash-foodfashionparty says
Denise, beautifully written. Your grandmama and you look adorable, just made me smile. I love family recipes and stories of loved ones. True to heart.
I just get this feeling that you both cook so similarly, love this twist on pudding. Beautiful my dear.
Denise Browning says
Thanks a lot, my dear!!!! xoxo
Francesca says
The photo of you and your grandma is lovely. Altering an heirloom recipe doesn't have to be so heartbreaking! Im sure she would be super proud 🙂
Denise Browning says
Hi, Francesca...Thank you! Although I know that she would not mind that I'd modify for better her recipe, for me it is still hard because it is like to take away a piece of her whom a loved so much.
Maureen | Orgasmic Chef says
That pudding looks brilliant and I LOVED this post!
Denise Browning says
Thanks, Maureen! Have a wonderful weekend.
Coffee and Crumpets says
What a lovely tribute to your grandma, I love her photo too. It is lucky you ate her food and remember it, I know my grandma was a good cook but I never really had the opportunity to watch her cook and eat her food specifically. She had a cook and she instructed him.
Rice pudding looks wonderful, creamy, spicy and sweet. Just gorgeous.
Denise Browning says
Thanks, Nazneen! The most important is you got to know her and enjoy her company. I am sure that she enriched your life in many ways. xx
Deb says
Denise that is one luscious rice pudding! Your grandmother would be very proud of you and your accomplishments! Growing up, I spent very little time with only one of my grandmothers and wish I could have gotten to know them both!
Denise Browning says
Deb: Although you spent a little time with only one of them, you are still blessed... Grandparents make our life richer and happier, don't you think?
Julia | JuliasAlbum.com says
You grandma cooked from the heart - I love that phrase! I think you do too, Denise! Your grandma seems like an amazing person - what a lovely picture of her! I miss my grandparents too and have been blessed by a wonderful childhood (just like you! :)) As far as the rice pudding - I love anything that has a condensed milk in it!
Denise Browning says
Thanks, Julia! Have an awesome weekend... xx
Consuelo @ Honey & Figs says
Aw, that was such a sweet pic of your granny and you. This post is so cute!
And the rice pudding looks amazing. So creamy and delicious! I've never tried it with condensed milk, but I think I need to give it a go. It sounds so yummy!
Have a wonderful weekend! <3
Denise Browning says
Thanks a lot, Consuelo! Welcome to FBTY...I hope you try to make rice pudding with condensed milk. It makes a difference!!! 🙂 Wishing you a wonderful weekend!
cquek says
What a masterpiece!
Denise Browning says
Thanks, cquek!
Sugar et al says
Priceless memories indeed! Such a beautiful post and equally beautiful dish.
I wanted to make rice pudding this week for the same reason. Memories! They make it around this time back home in India. I hope to put up mine on the blog too. But I am loving the ingredients you have used. Lemon, spices...I have to make this one too. You sure have done your grandmother proud! Absolutely beautiful Denise!
Denise Browning says
Thanks so much, my dear Sonali! You are always so sweet!
Lail | With A Spin says
It's amazing to see how rice pudding is associated with so many of us who come from the different parts of the world. It's a comfort dessert. So versatile that everyone loves it. Love that you used coconut milk in the pudding.
Denise Browning says
Thanks, Lail!
Little Cooking Tips says
First of all, we LOVED how you wrote this post. We LOVED it, all of it. The photo with your grandma is so sweet and Mirella especially touched:)
We published our own version of rizogalo (Greek rice pudding) a while ago, and we totally get how you feel with this.
The Brazilian version you suggest here is extremely interesting for us, 'cause it's very different from what we 're used to.
Thank you for this beautiful post.
Denise Browning says
Thanks a lot to both of you for reading the whole post...This is my way to say how much I love and appreciate my Grandma and her cooking although sometimes I do have to modify or adjust her recipes. I hope you enjoy this recipe. I'd be happy to find out more about your Greek rice pudding. I bet it is super delicious and comforting! Wishing you guys a wonderful day!
Sue Patterson says
I'm so excited to try this! Thank you for sharing it here. And thank you to your reader, Alexandra, for sharing this on Facebook! Don't you just love all these connections??? 🙂
Denise Browning says
Hi, Sue!!!! Thanks so much for stopping by. I hope you enjoy this dessert recipe. I am thankful to Alexandra for sharing it with y'all.
Alex Polikowsky says
Thank you so much Denise! I am so glad I asked for the recipe! Going out today and getting all I need. I have been craving this for so long.
Like you it the memories of eating rice pudding are tied up with memories of my Grandmother who was from Minas Gerais and was married to a man from Paraiba.
Wonderful memories!
Once again thank you!
You are the best!
Denise Browning says
My pleasure, Alex! I hope you enjoy it as much as my children and I did... I do prefer mine warm while my eldest daughter is crazy for it chilled. xx
Shema | LifeScoops says
Looks so creamy and delicious... Indian cuisine also has rice pudding called Payasam or Kheer but it does not use eggs. This is new to me ... Loved it!
Love the picture of your grandma.. she would be so proud of you !!
Denise Browning says
Shema: Thanks so much...The egg yolks add a custardy taste and texture to the pudding like no other!
The Café Sucre Farine says
I love that picture of your grandmother, so..... sweet! I think she would be quite proud of you Denise, you have definitely followed in her footsteps in a culinary sense! The rice pudding sounds amazing!
Denise Browning says
Thanks, Chris! I loved her a ton...
Shashi @ https://runninsrilankan.com says
Oh my - Denise, I think this is the creamiest rice pudding I've seen! And that condensed milk must have made this so decadent! Now I am hungry!
Denise Browning says
Thanks, Shashi! I am glad to know that it made you hungry...