This rice pudding with condensed milk is rich, creamy and made entirely on the stovetop, so there’s no baking, no eggs and no oven needed. Short-grain rice is simmered until tender, then finished with sweetened condensed milk, cream and vanilla for a smooth, spoonable pudding.

You can serve it warm, chilled or somewhere in between, and the sweetness and thickness are easy to adjust. It’s simple comfort food, but the condensed milk gives it that extra cosy, caramel-sweet richness.

Three bowls of rice pudding with condensed milk on a light background.

For more creamy comfort desserts, try my milk tart with condensed milk, firni/phirni or dulce de leche mousse. If you prefer a baked pudding, South African malva pudding is always a cosy choice, and lemon meringue tart is another good one for condensed milk lovers.

Why this version works

Stovetop method – no oven, baking dish or water bath needed.
Sweetened condensed milk – adds sweetness, richness and a gentle caramel flavour.
Short-grain rice – releases starch for a naturally creamy texture.
Adjustable sweetness – use less condensed milk for a milder pudding or more for a sweeter one.
Serve it warm or cold – it thickens as it cools, but loosens easily with a splash of milk or cream.

Key ingredient notes and substitutions

Rice pudding with condensed milk ingredients.

Best rice for rice pudding

Short-grain rice – Pudding rice, Arborio or sushi rice works best because it releases starch as it cooks, giving the pudding a creamy texture.

Medium-grain rice, such as Calrose, will also work.

Long-grain rice, such as basmati, can be used in a pinch, but it won’t soften and thicken the pudding quite as well.

Cream

Double cream gives the richest result, but single cream or whipping cream will also work. For a lighter pudding, use less cream or leave it out.

Sweetened condensed milk

This sweetens the pudding and makes it rich and creamy. We use 300g/10.5oz for a balanced sweetness, but you can use less for a milder pudding or up to a full 397g/14oz can for a sweeter, richer version.

Is condensed milk the same as sweetened condensed milk?

Yes. In the UK, South Africa and many other countries, it’s usually called condensed milk. In the US, it’s usually labelled sweetened condensed milk. For this recipe, you need the thick, sweet canned milk – not evaporated milk.

Tips for creamy rice pudding

Adjusting the sweetness

We use 300g (10.5oz) of sweetened condensed milk, which gives the pudding a balanced sweetness without making it too rich.

For a milder pudding, use around 200g (7oz). For a sweeter, richer version, use up to a full 397g (14oz) can.

Start with less if you’re unsure, then add more to taste. Just keep in mind that the amount of condensed milk can affect the cooking time: Less may thicken faster, while more may take a little longer.

Getting the right thickness

Cooking time can vary depending on your pan, rice, heat setting and how much condensed milk you add. After bringing the pudding back to a gentle simmer, it can take anywhere from 8–20 minutes to thicken.

As a guide, when we use 300g (10.5oz) of condensed milk, it takes about 18 minutes over a low simmer to reach a thick, spoonable consistency.

If it looks thin at first, don’t worry. Keep cooking gently and stirring often. It will thicken as it cooks, and it will thicken even more as it cools.

How to make rice pudding

Adding short grain rice to a black cast iron saucepan.

1. Add the rice, boiling water and salt to a large saucepan.

Cooked rice for the stove-stop rice pudding.

2. Bring to a simmer, then reduce the heat to low. Cook uncovered for about 20 minutes, stirring once or twice, until the rice is tender and most of the water has evaporated. The rice should be soft before you add the sweetened condensed milk.

Adding condensed milk and cream to the cooked rice in a cast iron saucepan.

3. Stir in the sweetened condensed milk, cream and vanilla until well combined.

Stirring the rice pudding until desired thickness.

4. Bring back to a gentle simmer, then cook over low heat, stirring often, until creamy and thickened. This can take 8–20 minutes, depending on your rice, pan, heat and how much condensed milk you use.

Don’t worry if it looks thin at first – just keep simmering and stirring, it will thicken up.

5. Remove from the heat when the pudding is still slightly looser than you want, as it will thicken as it cools.

6. Serve warm, or leave to cool and chill for later. If serving chilled, stir in a splash of milk or cream before serving if it has thickened too much.

Troubleshooting rice pudding

Too thick

Stir in a splash of milk or cream over low heat until loosened.

Too runny

Keep simmering gently, stirring often, until it thickens. It will also thicken more as it cools.

Rice still firm

Cook it a little longer before adding more condensed milk or cream. The rice needs to be tender first.

Too sweet

Use less condensed milk next time, or serve with tart fruit such as berries or stewed apples.

Gummy texture

The pudding may have cooked too long or cooled too thick. Stir in milk or cream to loosen it.

Skin forming

Press a piece of cling film/plastic wrap directly onto the surface while it cools.

What to serve with rice pudding

Creamy rice pudding with condensed milk in a bowl with cinnamon on top

Serve this rice pudding warm or cold, plain or with one of these toppings:

Cinnamon or nutmeg for a classic finish.
Jam or berry compote for a sweet-tart contrast.
Stewed apples or pears for proper cosy pudding energy, or these beautiful roasted pineapple rings with cinnamon butter sauce.
Raisins stirred in with the condensed milk.
A little extra cream if serving it chilled.

Storage and reheating

Let the rice pudding cool, then store it in an airtight container in the fridge for 3–4 days.

Rice pudding thickens as it chills, so stir in a splash of milk or cream before reheating. Warm it gently in a saucepan over low heat, stirring often, or reheat individual portions in the microwave.

You can freeze rice pudding for up to 2 months, but I don’t really recommend it. The flavour will still be good, but the texture can become grainy or less creamy after thawing.

5 from 5 votes