This is, in my humble opinion, hands down the best rice pudding ever. I mean it - ever.
Rich. Creamy. Sweet and indulgent. The epitome of comfort food. A hug in a bowl. A one-pot wonder!
Condensed milk rice pudding is made entirely on the stovetop - it's super easy, perfect whether served hot or cold and totally forgiving. Honestly, it’s almost impossible to mess up.
Plus, you can tweak the sweetness and the thickness to your liking. Please read our notes on this further down the post.
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If you love the flavours of this rice pudding, you might also enjoy a South African milk tart sprinkled with warm cinnamon or our biscuit base lemon meringue tart - both featuring sweetened condensed milk for that extra lush factor.
Key ingredient notes and substitutions
The rice - Which type of rice is best for rice pudding?
If cooking rice perfectly has always been your arch nemesis, don’t worry - rice pudding is a whole different story.
For this recipe, you actually want the rice to get a little soft and a tad mushy. You don't want perfectly separated grains like when you're making rice as a side. You're even allowed to stir it!
With that in mind, there are best practices for choosing the best rice for your pudding.
The long and short of it
The best rice: Short-Grain Rice, like Arborio (risotto rice), sushi rice or the aptly named, pudding rice. This is your best bet for a sticky, creamy rice pudding. It releases lots of starch, making the pudding smooth and rich.
The second best rice: Medium-grain rice like Calrose rice or Bomba rice (paella rice). This is a good in-between choice. It gives you a nice balance of creaminess without getting too mushy.
The not-ideal-but-it'll-do rice: Long-grain rice like basmati. If that’s what you’ve got, it’ll work BUT, long-grain rice doesn’t break down or thicken the way short- or medium-grain rice does, so you’ll end up with rice that feels too firm. You may need to cook it a little longer.
Cream
If you think condensed milk isn’t indulgent enough, don’t worry - we also add cream. And if you can, go for double cream!
That said, single or whipping cream will work just fine too.
For a lighter option, you can simply use less cream or skip it altogether. It’s totally up to you and your guilty conscience.
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Important Tips
Condensed milk: Finding your 'just right'
We love the Goldilocks amount of 300g (10.5oz) - just sweet enough for us.
But what’s perfect for one person might be too sweet or not sweet enough for another! Please consider this recipe as a guide.
Use as little as 200g (7oz) for a milder sweetness or go all in with a full can.
Just keep in mind, the amount you use may also affect cooking time - less cooks faster, more takes longer.
Adjust the condensed milk to find your own 'just right'. You can always start with less and keep adding.
Consistency: Getting it just right
Cooking time can vary depending on your pot, type of rice, heat setting and how much condensed milk you end up adding.
After bringing it to a simmer, it could take anywhere from 8 to 20 minutes to reach your desired thickness.
As a guide, when we use 300g (10.5oz) of condensed milk, it takes about 18 minutes at a low simmer to reach our preferred consistency, which is reasonably thick and 'spoonable', not drippy.
If it looks very thin at first, don’t worry - just keep cooking and stirring, it will thicken. Good pudding comes to those who wait (and stir).
Remember, it’ll also thicken more as it cools.
Step-by-step instructions
1. Add the rice, boiling water and salt to a large saucepan.
2. Bring to a simmer, then reduce the heat to low and cook uncovered for 20 minutes, stirring once or twice, until most of the water has evaporated and the rice is cooked.
3. Fold the condensed milk, cream and vanilla extract through the cooked rice until well combined.
4. Bring the mixture back to a gentle simmer, then cook over low heat, stirring constantly, until you reach your desired consistency. Depending on the type of rice, amount of condensed milk, saucepan and heat, this can take anywhere between 8-20 minutes, depending on how thick you like it.
Don't worry if it looks thin at first - just keep simmering and stirring, it will thicken up.
Serving suggestions
Jam: Use less condensed milk if adding jam to avoid it being too sweet.
Spices: Try a dusting of cinnamon, nutmeg or cardamom.
Raisins: Add raisins along with the condensed milk.
Ice cream: Top with a dollop of ice cream.
Stewed fruit: Pair with stewed pears or apples.
Hot or cold: Enjoy it hot or cold, depending on your preference.
Storage and reheating
Storing Leftovers
Once your rice pudding has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 3-4 days.
Reheating
To reheat, simply warm the pudding in a saucepan over low heat, stirring occasionally, until it reaches your desired temperature.
If it’s too thick, add a splash of milk or cream to loosen it up.
You can also warm it in the microwave.
Freezing
Yes, you can freeze rice pudding for up to two months, but we wouldn't recommend it.
The texture may change after freezing, but the taste will still be delicious.
Just allow it to thaw overnight and follow the heating instructions above.
Recipe
Rice Pudding with Condensed Milk
Equipment
- 1 large saucepan
Ingredients
- 150 grams (5.3oz) short-grain rice - like risotto (Arborio), pudding rice or medium-grain rice like pilau rice.
- 1 litre (4¼ US cups) boiling water
- ½ teaspoon salt
- 300 grams (10.5oz) condensed milk - Adjust to taste: less for mild sweetness, up to whole tin for extra sweet.
- 6 tablespoons double cream - or single/whipping cream.
- 1 teaspoon vanilla extract
Instructions
- Add the rice, boiling water and salt to a large saucepan.150 grams (5.3oz) short-grain rice, 1 litre (4¼ US cups) boiling water, ½ teaspoon salt
- Bring to a simmer, then reduce the heat to low and cook uncovered for 20 minutes, stirring once or twice, until most of the water has evaporated and the rice is cooked.
- Fold the condensed milk, cream and vanilla extract through the cooked rice until well combined.300 grams (10.5oz) condensed milk, 6 tablespoons double cream, 1 teaspoon vanilla extract
- Bring the mixture back to a gentle simmer, then cook over low heat, stirring constantly, until you reach your desired consistency. NOTE: Depending on the type of rice, amount of condensed milk, saucepan and heat, this can take anywhere between 8-20 minutes, depending on how thick you like it.Don't worry if it looks thin at first - just keep simmering and stirring, it will thicken up.
Notes
Important Tips
Condensed milk: Finding your 'just right'
We love the Goldilocks amount of 300g (10.5oz) - just sweet enough for us. But what’s perfect for one person might be too sweet or not sweet enough for another! Please consider this recipe as a guide. Use as little as 200g (7oz) for a milder sweetness or go all in with a full can. Just keep in mind, the amount you use may also affect cooking time - less cooks faster, more takes longer. Adjust the condensed milk to find your own 'just right'. You can always start with less and keep adding.Consistency: Getting it just right
Cooking time can vary depending on your pot, type of rice, heat setting and how much condensed milk you end up adding. After bringing it to a simmer, it could take anywhere from 8 to 20 minutes to reach your desired thickness. As a guide, when we use 300g (10.5oz) of condensed milk, it takes about 18 minutes at a low simmer to reach our preferred consistency. If it looks very thin at first, don’t worry - just keep cooking and stirring, it will thicken. Good pudding comes to those who wait (and stir). Remember, it’ll also thicken more as it cools.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Jude says
Oh my gosh, I ate half of it before my family even got a look in! Made another batch, and now I’m kicking myself for not doubling it. It’s so good! Thanks for totally wrecking my January diet! 😜
Maretha Corbett says
Haha! Sorry for ruining your diet, Jude, but I hope every bite was worth it! Tomorrow’s a new day, right? 😉
Thanks so much for the lovely feedback, so happy it was a hit!
Maretha x
MRS MARILYN FLORIS says
This is called Kheer in India. A recipe going 100s of years back...
Maretha Corbett says
Hi Marilyn,
It’s always fascinating to hear about the rich history behind recipes like Kheer. My recipe, however, is more inspired by Western-style rice pudding, which has also been enjoyed for centuries - dating back to European medieval times, in fact.
By the 16th century, rice pudding became more common in England, made with milk, sugar and sometimes eggs. It was even seen as a health food for the sick due to its simple and nourishing ingredients.
While Kheer is beautifully spiced with cardamom, nuts and sometimes rose water, this version is more straightforward, focusing on the creamy, sweet texture without any spices.
I completely understand how easy it is to draw comparisons, but my aim was to create a dessert that reflects the European tradition. I hope this clears up any confusion, and I truly appreciate you taking the time to share your thoughts.
Warm regards,
Maretha
Michelle Louis says
Michelle Louis
Phadziri says
Like it
Maretha Corbett says
Hey Phadziri! So pleased you like it, thank you!
Maretha.