Rice Pudding Recipe With Sweetened Condensed Milk: Ultra Creamy Vanilla-Infused Dessert

This rice pudding delivers a creamy texture that’s hard to resist. Sweetened condensed milk adds richness without overpowering the delicate vanilla notes.

Simple ingredients come together to create a dessert that’s both comforting and elegant. Perfect for any occasion, it’s a classic with a modern twist.

Ingredients for Rice Pudding Recipe with Sweetened Condensed Milk

Creamy, dreamy rice pudding starts with these pantry and fridge staples. Simple yet elegant.

The rice is the foundation here. Jasmine or basmati work well too, but long-grain white gives the classic texture. For the milk, whole is non-negotiable—lower fat versions won’t deliver that luxurious mouthfeel. Sweetened condensed milk brands like Eagle Brand are widely available and consistent. If using vanilla bean, seek out plump, moist pods at specialty stores for the best aromatic impact.

No whole milk? Half-and-half plus a splash of cream works in a pinch (though reduce total liquid slightly). Swap raisins for dried cranberries or chopped dates. For a dairy-free version (though this is vegetarian), coconut milk plus coconut condensed milk creates a tropical twist. The cinnamon can be freshly grated nutmeg if you prefer a different warm spice note.

Rice pudding thickens as it cools. Store in the fridge for up to 5 days—it’ll develop even deeper flavor. Reheat gently with a splash of milk to restore creaminess. Best served slightly warm or at room temperature (never piping hot).

Step-by-Step Instructions for Creamy Rice Pudding With Condensed Milk

This method ensures a velvety texture and rich vanilla flavor in every spoonful.

Step 1: Toast the Rice and Infuse Flavors

In a heavy saucepan, melt the 2 tbsp unsalted butter over medium heat. Add the 0.75 cup long-grain white rice and cook for 2-3 minutes, stirring constantly, until the grains turn slightly translucent and emit a nutty aroma.

This toasting step prevents the rice from becoming mushy and enhances its natural flavor. If using the 1 whole vanilla bean, split it lengthwise, scrape the seeds into the pan, and add the pod as well.

Step 2: Simmer the Rice in Milk and Cream

Pour in the 4 cups whole milk and 0.5 cup heavy cream, then stir in the 0.33 cup granulated sugar and 0.25 tsp salt. Bring to a gentle boil over medium-high heat, then immediately reduce to low heat.

Simmer uncovered for 30-35 minutes, stirring every 5 minutes to prevent sticking. The mixture should thicken noticeably, and the rice should be tender but still hold its shape. Watch for a slow, steady bubble—vigorous boiling will cause scorching.

Step 3: Incorporate Condensed Milk and Vanilla

Once the rice is nearly tender, stir in the 1 can sweetened condensed milk and 2 tsp vanilla extract. If using, remove the vanilla bean pod at this stage. Continue cooking over low heat for another 10-15 minutes.

The pudding should now be thick and creamy, coating the back of a spoon with a velvety layer. The condensed milk adds sweetness and a luxurious mouthfeel. Avoid rushing this step—low and slow ensures the flavors meld perfectly.

Step 4: Add Raisins and Final Seasoning

Stir in the 0.5 cup raisins and 0.5 tsp ground cinnamon. Cook for an additional 2-3 minutes just until the raisins plump up and the cinnamon is fragrant. Taste and adjust sweetness if needed, though the condensed milk typically provides enough.

The raisins should be tender but still hold their shape, and the cinnamon should add a warm, aromatic note. If the pudding seems too thick, stir in a splash of warm milk to reach your desired consistency.

Step 5: Cool and Serve

Remove the saucepan from heat and let the pudding cool for 10 minutes. It will thicken further as it cools. For the creamiest texture, serve it warm but not piping hot—this allows the flavors to fully develop.

Discard the vanilla bean pod if used. Spoon the pudding into bowls and garnish with an extra sprinkle of ground cinnamon if desired. The pudding can also be chilled and served cold, though it will be denser in texture.

Regional Styles of This Dish

British Classic

In the UK, this dessert often omits condensed milk, but I love adding ½ can for extra richness. The British version typically uses short-grain pudding rice and is baked in the oven with a nutmeg topping. 💛

Indian Kheer

For an authentic Indian take, replace condensed milk with 1 cup evaporated milk and add 4 crushed cardamom pods. Simmer with saffron strands for a fragrant, golden hue. Serve chilled with chopped pistachios.

Latin American Arroz

In Mexico and Central America, this becomes arroz con leche. Use cinnamon sticks and lime zest for bright contrast. The condensed milk is essential here—it’s what gives it that signature caramel-like sweetness.

Middle Eastern Riz Bi Haleeb

This version often includes rose water or orange blossom water (1-2 tsp) for floral notes. Garnish with toasted pine nuts and a drizzle of honey. I find the floral touch elevates the vanilla beautifully.

Caribbean Coconut

Swap whole milk for coconut milk and use coconut condensed milk for a tropical twist. Add ½ cup toasted coconut flakes at the end. This variation is popular in Jamaica and Puerto Rico. ✨

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