Rice Pudding with Condensed Milk
Rice pudding is a creamy and slightly sweet with subtle warm vanilla and spices. The milk and starch from the rice create a creamy and smooth texture. Sugars in the condensed milk give a moderately sweet flavor while still letting the natural and nutty flavors of rice and milk come through. The rice, while softened during the cooking process, is such a nice soft chewy bite. Finally, the vanilla, nutmed, and cinnamon give this dessert it's warm, aromatic, and nostalgic flavors.
Servings 8 servings
Ingredients
- 1 cup Uncooked white rice, long grain
- 2 cups Water
- 14 ounces Sweetened Condensed Milk
- 2 cups Whole Milk
- 1 teaspoon Vanilla extract
- ⅛ teaspoon Ground Nutmeg
- Pinch Salt
- ¼ teaspoon Ground Cinnamon (to sprinkle on top)
Instructions
- Rinse the rice under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice and 2 cups of water. Bring the water to a boil, then reduce the heat to low and cover the saucepan with a lid. Let the rice simmer for about 15-20 minutes or until the rice is fully cooked and tender.
- Once the rice is cooked, pour in the sweetened condensed milk, the whole milk, and the vanilla, nutmeg, and pinch of salt. Stir well to combine everything.
- Increase the heat to medium-low and let the rice pudding mixture simmer, stirring frequently, until it thickens to your desired consistency. This will take about 15-20 minutes. Be sure to keep an eye on it and stir occasionally to prevent sticking.
- Remove the rice pudding from the heat and let it cool slightly before serving. Sprinkle the cinnamon on top.You can serve it warm, at room temperature, or chilled, depending on your preference.
