Rice Pudding with Condensed Milk Recipe
This easy vanilla rice pudding is made on the stovetop and doesn’t have eggs. It’s sweetened with condensed milk, making it smooth and creamy.
This rice pudding is naturally gluten-free and feels like a warm hug in a bowl. It’s perfect for those chilly fall or winter days, but it’s also tasty when served cold.
If you’re looking for a dairy-free or vegan version, there are options listed below the ingredients.
I’m not exactly sure where I first got this recipe from, but I probably combined a few different ones to create something that met my needs. I wanted it to be:
- Quick and simple
- Made with ingredients I already had in the pantry
- Easy to cook on the stovetop
- Without eggs
Over time, I’ve tried a chocolate version and made small changes to get what I think is the best rice pudding recipe.
What is Rice Pudding?
Rice pudding is a popular dish enjoyed by many people around the world, and there are countless ways to prepare it.
It usually includes rice, milk, water, cinnamon, vanilla, raisins, and a little sugar to make it sweet. You can cook rice pudding on the stove, bake it in the oven, or even use gadgets like instant pots and slow cookers.
One of my favorite versions of rice pudding is the chocolate one. It’s made by mixing in some cocoa powder, giving it a deliciously rich chocolate taste.
Ingredients
Here are some notes on the ingredients used in this recipe.
This rice pudding doesn’t use eggs and can be sweetened with condensed milk or sugar. You can also make it vegan if you want.
For the rice, I like to use arborio or risotto rice. These types are naturally starchy, which makes the pudding extra creamy. I skip rinsing the rice to keep all that starch intact.
Water helps the rice cook and brings out its starchiness.
Condensed milk works great as a sweetener. Both regular and lighter versions are good options. If you don’t have condensed milk, you can swap it with white or brown sugar instead.
Milk and cream are what make this pudding so rich and smooth. I usually stick to whole milk or 2% milk along with heavy cream for the best texture.
Vanilla extract adds a lovely vanilla flavor to the pudding. It’s worth using a good-quality one if you can.
Finally, a little salt is essential to balance the flavors. I use regular table salt, but you can adjust if you’re using kosher or coarse varieties—just keep the measurements in mind.
Variations
You can swap out the butter for a plant-based substitute or even use vegetable oil instead.
If you’d like a chocolate twist to your rice pudding, try mixing in a third of a cup of cocoa powder when adding the milk and sugar.
For those who enjoy a fruity touch, a cup of raisins or sultanas can be a great addition to the recipe.
To give it extra flavor, consider spices like cinnamon, nutmeg, cardamom, or even a bit of pumpkin spice to make it uniquely yours.
Vegan Rice pudding Can be made by:
To make a vegan version, you can swap regular milk and cream with coconut milk and cream. For sweetness, you can choose between white or brown sugar. Personally, I find coconut milk condensed versions work well, though they have a distinct coconut taste.
If you want a milder flavor similar to rice pudding, sugar might be the better option. For the butter replacement, try using vegan margarine or a neutral vegetable oil instead.
Rice Pudding Step-By-Step Recipe
To make this dish, start by mixing rice, water, butter, and a pinch of salt in a big pot. Heat it until it boils, then lower the heat and let it cook gently until the rice soaks up most of the water. This usually takes about 10 to 15 minutes.
Next, pour in milk, cream, sugar or condensed milk, and a splash of vanilla. Keep simmering the mixture, stirring every now and then to stop it from sticking to the pot. Let it cook until the liquid thickens and blends into the rice, which should take around 30 to 35 minutes.
Once done, let the pudding cool down in the pot or transfer it to a container that can handle heat. To keep the surface smooth and prevent a skin from forming, press a piece of plastic wrap directly on top of the pudding.
When it’s ready to serve, you can enjoy it warm or chilled. Add a sprinkle of cinnamon, some sugar, chocolate shavings, a spoonful of jam, or even fresh berries to make it extra special.
Storage and Freezing
Store any leftovers in the fridge, covered with cling film for 3 to 5 days.
Rate & Review
If you tried this recipe, I’d love to hear your thoughts. Your feedback is really helpful for both me and my readers. A 5-star rating would be much appreciated.
Recipe Card
Vanilla Rice Pudding
Ingredients
- 1 cup Arborio rice Risotto Rice
- 2 cups water
- 2 tsp butter or oil
- 1 tsp table salt
- 1 tsp vanilla extract
- 2 cups milk
- ½ cup cream whipping/heavy
- 200 grams sweetened condensed milk ½ tin
Instructions
- Combine the rice, water, butter and salt in a large pot. Bring to boil and simmer until the rice has absorbed most of the water. This will take about 10 to 15 minutes.1 cup Arborio rice Risotto Rice, 2 cups water, 2 tsp butter, 1 tsp table salt
- Add the milk, cream, sugar or condensed milk, and vanilla to the rice. Simmer the mixture until the milk and cream has reduced and has been absorbed by the rice. Stirring every minute or so to ensure the rice does not stick to the bottom of the pot. This will take about 30 to 35 minutes.1 tsp vanilla extract, 2 cups milk, 200 grams sweetened condensed milk, ½ cup cream
- Allow the rice pudding to cool before serving. To prevent skin from forming on the top of the pudding, place a piece of cling film or plastic wrap on the top of the pudding, patting it down so that it makes contact with the top of the pudding.
- Serve the pudding warm or cold, with a dash of cinnamon, some chocolate shavings, a dollop of jam and perhaps some fresh berries.
