Rice Pudding with Condensed Milk - Easy No-Bake Recipe

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

5 from 5 votes

Rice Pudding with Condensed Milk - Easy No-Bake Recipe

A creamy stovetop rice pudding made with short-grain rice, sweetened condensed milk, cream and vanilla. Serve it warm or cold, and adjust the sweetness and thickness to your liking.

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Prep Time:40

Total Time:40

Course: Dessert, Snack

Cuisine: British, International

Keyword: stove top rice pudding, no bake rice pudding, creamy rice pudding, easy rice pudding, comfort food

Servings: servings

Calories: 305kcal

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.

Nutrition