Super Creamy Spiced Rice Pudding with Condensed Milk (Arroz Doce)
Recipe for a super creamy, scrumptious, and custardy rice pudding made with sweetened condensed milk and spices!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1/2 cup raw medium-grain white rice
- 2 cups whole milk
- 1 can coconut milk 14-ounce
- 1 pinch salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 can sweetened condensed milk 14-ounce
- 2 large egg yolks at room temperature
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- Grated zest of 1 lemon preferably Meyer lemon
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.
- 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
Calories: 539kcal | Carbohydrates: 67g | Protein: 11g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 138mg | Potassium: 549mg | Fiber: 2g | Sugar: 50g | Vitamin A: 395IU | Vitamin C: 3.5mg | Calcium: 298mg | Iron: 2.2mg
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