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.
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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
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
1. Add the rice, boiling water and salt to a large saucepan.
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.
3. Stir in the sweetened condensed milk, cream and vanilla until well combined.
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
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.
Recipe
Rice Pudding with Condensed Milk - Easy No-Bake Recipe
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) sweetened condensed milk - Adjust to taste: less for mild sweetness, up to whole can for extra sweet (highly recommended!)
- 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. 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.
- Stir in the sweetened condensed milk, cream and vanilla until well combined.300 grams (10.5oz) sweetened condensed milk, 6 tablespoons double cream, 1 teaspoon vanilla extract
- 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.
- Remove from the heat when the pudding is still slightly looser than you want, as it will thicken as it cools.
- 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.
Notes
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.
**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
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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
Ali says
YES!! I was craving rice pudding and had limited ingredients on hand. A quick web search brought me to your recipe and I'm happy that it did. So good. THANKS.
Maretha Corbett says
Ali! This made my day - so glad your craving led you here! Love that it worked with what you had on hand. Rice pudding is just one of those simple, cozy treats, right? Thanks for taking the time to leave a comment!
Maretha x
Michelle Louis says
Michelle Louis
Phadziri says
Like it
Maretha Corbett says
Hey Phadziri! So pleased you like it, thank you!
Maretha.
Rosemary says
I'm assuming you mean sweetened condensed milk in this recipe? sounds good - one of the things I remember my Mom making.
Maretha Corbett says
Hello Rosemary!
You’re absolutely right - it is sweetened condensed milk. Apologies for any confusion! I’ve realised that in the US, that’s the full name, while in the UK, we just call it ‘condensed milk.’ I’ll update the recipe to make it clearer.
Have a wonderful day!
Maretha.
Rosa Santos says
We also add coconut milk to ours.
Maretha Corbett says
Hey Rosa!
What a wonderful idea! Do you cook the rice in coconut milk (with some water added?) and then stir in the condensed milk once it’s cooked, letting it then reduce to a thickened consistency?
Maretha.