Creamy Rice Pudding with Condensed Milk Recipe

Is there anything more comforting than a bowl of warm, creamy rice pudding? It’s one of those timeless treats that feels like a hug from the inside. My version is a little different from the one my Maw Maw used to make, but I think she’d approve. This Rice Pudding with Condensed Milk is my busy-day salvation—it comes together with almost no effort, leans on pantry staples, and uses that magical can of sweet, thick milk to guarantee richness without any fuss. It’s the dessert (or midnight snack) you can make with your eyes half-closed after a long day. So, let’s get a pot simmering.

Why You’ll Love This

First, it’s downright delicious. The texture is impossibly creamy, the rice tender, and the vanilla scent that fills your kitchen is pure comfort. But the real magic? This easy rice pudding recipe is a champion for busy lives. You likely have everything you need already. It forgives mistakes. It works with fresh-cooked or leftover rice. And honestly, that can of condensed milk is the ultimate shortcut to a dessert that tastes like you fussed for hours. No constant stirring, no tricky tempering of eggs. Just simple, soul-satisfying goodness.

Equipements Needed

You don’t need anything fancy here, promise.

A medium-sized, heavy-bottomed saucepan (This is key for even heating and preventing scorching).
A wooden spoon or silicone spatula.
A measuring cup and spoons.
A whisk (a fork will do in a pinch).
If you’re going the baked route, you’ll also need a 2-quart baking dish.

Ingredients

2 cups cooked white rice – The perfect use for leftovers, or cook a fresh batch. Long-grain or medium-grain works best.
1 (14 oz) can sweetened condensed milk – Our secret weapon for creaminess and sweetness all in one.
2 cups whole milk – For the best creamy texture. You can use 2% in a pinch.
1 large egg – Helps thicken the pudding and adds richness.
1 teaspoon pure vanilla extract – For that warm, classic flavor.
½ teaspoon ground cinnamon – A warm, cozy spice.
¼ teaspoon fine salt – Just a pinch to make all the flavors pop.
A pat of butter (for the baking dish, if baking) – To prevent sticking.

Step By Step

This stovetop rice pudding is as straightforward as it gets.

In your heavy-bottomed saucepan, combine the cooked rice, whole milk, and cinnamon. Give it a good stir.
Place the pot over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 15 minutes. You’ll see it start to thicken slightly.
In a separate bowl, whisk the egg. Now, here’s the only trick: you need to temper it so it doesn’t scramble. Slowly drizzle about ½ cup of the hot rice mixture into the beaten egg, whisking constantly. This warms the egg gently.
Pour the tempered egg mixture back into the main pot, stirring quickly to combine.
Stir in the entire can of sweetened condensed milk and the vanilla extract. Keep cooking over low heat, stirring frequently, for another 10-15 minutes. It will become noticeably thicker and creamy. Trust your spoon—it should coat the back of it.
Remove from heat. Let it cool for a few minutes; it will thicken more as it sits. Serve warm, or chill it if you prefer it cold. So good.

Baked Rice Pudding Instructions

This method is even more hands-off and gives you a beautiful golden-brown top.

Preheat your oven to 325°F (165°C). Grease a 2-quart baking dish with butter.
In a large bowl, whisk together the sweetened condensed milk, whole milk, egg, vanilla, cinnamon, and salt until well combined.
Stir in the cooked rice until it’s evenly distributed in the milk mixture.
Pour everything into your prepared baking dish. You can sprinkle a little extra cinnamon on top if you like.
Bake for 45-55 minutes. You’re looking for the edges to be set and bubbly, and the top to have a lovely golden skin. A knife inserted near the center should come out relatively clean.
Let it cool for at least 20 minutes before serving. It will be wonderfully thick and creamy.

Variations & Substitutions

Make this recipe your own!

Dairy-Free: Use full-fat coconut milk and a can of coconut-flavored sweetened condensed coconut milk.
Raisin Lovers: Stir in ½ cup of raisins during the last 5 minutes of cooking on the stovetop, or sprinkle them on top before baking.
Spice It Up: Add a pinch of nutmeg or cardamom with the cinnamon.
Citrus Zest: Stir in the zest of an orange or a lemon for a bright note.
For a Richer Pudding: Swap ½ cup of the whole milk for heavy cream or half-and-half.
Leftover Rice Tip: This is honestly the best rice pudding with leftover rice. Cold rice absorbs the creamy mixture perfectly.

Serving Ideas & Pairings

This homemade rice pudding is a star on its own, but a little garnish never hurt. A drizzle of caramel sauce is divine. A sprinkle of toasted nuts like pecans or almonds adds a lovely crunch. A dollop of whipped cream or a splash of cold cream over the top is simple perfection. For pairing, I love it after a simple weeknight soup or a hearty roast chicken. And a cup of strong black coffee alongside is non-negotiable for me.

Storage & Reheating

Let the pudding cool completely, then transfer it to an airtight container. It will keep in the fridge for 4-5 days. To reheat, I prefer the stovetop: scoop a portion into a small pot, add a splash of milk, and warm it over low heat, stirring until smooth. You can also microwave single servings in 30-second intervals, stirring in between, with that same splash of milk. It will thicken in the fridge—that’s normal! Just stir in a little milk when reheating to bring it back to its creamy glory.

Frequently Asked Questions

Can I use brown rice? You can, but the texture will be chewier and it will take longer to soften and absorb the milk. I prefer white rice for a classic, creamy texture.
Is this the best rice pudding recipe for using up leftover rice? Absolutely. It’s my go-to method. Just make sure your rice isn’t seasoned with anything savory.
Can I make this an old-fashioned rice pudding with eggs? This recipe already has an egg for richness and thickening, giving you that classic custardy texture without being too eggy.
My pudding is too thick after chilling. What do I do? No worries! This happens. Just stir in a tablespoon or two of milk at a time until it reaches your preferred creaminess again.
Can I freeze it? I don’t recommend it. The texture of the dairy and rice can become grainy and separate when thawed. It’s best enjoyed fresh or refrigerated.