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Rice Pudding with Condensed Milk Recipe

Rice pudding with condensed milk is a comforting, creamy and delicious dessert. Loved by many, there's no going wrong with it.
4 from 21 votes
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Course: Dessert
Cuisine: peruvian
Keyword: condensed milk, easy, peruvian, rice pudding
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 people
Author: Lorena Salinas from Cravings Journal

Ingredients

For cooking the rice

  • 220 g long-grain rice
  • 440 ml water
  • 1 cinnamon stick
  • 1 tsp vanilla extract or vanilla essence
  • 2 cloves
  • ¼ tsp salt

For the rice pudding

  • 400 g condensed milk (usually one can)
  • 400 g evaporated milk (usually one can)

For serving

  • Ground cinnamon
Metric - US Cups

Instructions

For cooking the rice

  • Place everything in a large pot with a heavy bottom over medium-high heat.
  • When it breaks to a boil, decrease the heat to a minimum and place a lid on the pot.
  • Cook for 20 minutes and remove the lid. It doesn't matter if there's a bit of water left in the pot, it can stay there.

For the rice pudding

  • Add the condensed and evaporated milk and stir.
  • Cook over medium heat, stirring constantly, for about 10 minutes or until the liquid can coat the back of a spoon or spatula with a thin layer.
  • Remove from the heat and let cool down completely. Refrigerate for at least 4 hours.
  • Remove the cinnamon and cloves. If it's too thick after cooling, adjust it by adding water or milk (not evaporated nor condensed).
  • Serve cold, at room temperature or warm with a sprinkle of ground cinnamon.
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