This creamy Rice Pudding recipe is a twist on the classic treat made the stove top using white rice, sweetened condensed milk, half and half, and warm spices to create the ultimate comfort food. This comforting dessert is made in a fraction of cooking time than the baked version and is the best rice pudding recipe to make for quick cravings.
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❤️ Why you'll love it
Easy recipe: this creamy rice pudding, is made with minimal ingredients but still sweet and satisfying.
Egg free: for those who have an egg allergy or don't like the eggy flavor of the custard baked rice pudding, this recipe eliminates the use of eggs.
Creamy dessert: this stovetop version of the classic rice pudding recipe has a creamy consistency that is the perfect comfort food.
🥘 Ingredients
Uncooked long grain rice
Half and half
Sweetened condensed milk
Vanilla extract
Salt
Cinnamon sticks
Ground cinnamon
Fresh nutmeg (optional)
🔪 Instructions
- In a large saucepan over medium-high heat, combine water, rinsed rice, cinnamon stick, and salt. Bring to a boil and reduce to low heat. Cover and simmer 15 minutes.
- Remove cover and fluff rice with a fork.
- Stir in sweetened condensed milk, and half and half. Bring rice mixture back to a gentle simmer and cook uncovered, stirring frequently, for 15 minutes or until rice is tender. Remove cinnamon stick from rice pudding and discard.
- Transfer to an airtight container and press plastic wrap over top of the pudding to prevent a skin from forming on top of the pudding.
- Cool to room temperature before refrigerating.
- Cover and store in the refrigerator up to 4 days.
🥄 Equipment
Large saucepan: use one with a heavy bottom to help prevent scorching the bottom of the pan.
Wooden spoon
Measuring cups and spoons
Airtight storage container
🥫Storage
Refrigerate: store leftover rice pudding in the fridge up to 4 days.
Freeze: freezing rice pudding is not recommended.
📖 Variations
- Whole milk, almond milk, or coconut milk can be substituted for the half and half.
- Stir in some fresh fruit, raisins, dried cranberries, or chocolate chips to take the pudding to a new flavor level.
- Intensify the vanilla flavor by using vanilla bean paste.
- Add another level of texture by topping with coconut flakes or chopped nuts.
💭 Tips
- For best results, make sure to rinse the rice in a strainer until water runs clear. This eliminates any excess starch that may cause the rice to stick together.
- Stir often while cooking to prevent the pudding from sticking to the bottom of the pot.
- Choose a long grain white rice like jasmine (my preference) or basmati rice. A long grain rice cooks up fluffy and is not sticky like short grain rice can be.
🙋 FAQ's
Evaporated milk is not the same as sweetened condensed milk and cannot be substituted for this rice pudding recipe. Evaporated milk has no sugar in it like sweetened condensed milk has and therefore the recipe will not be sweet if substituted.
Not for this stove top recipe. Instant rice is processed so it will cook faster and this recipe requires you to cook the rice in the milk requiring a sturdier rice.
📚 Related Recipes
Old Fashioned Baked Rice Pudding is my mom's baked rice pudding recipe that has been in the family for years.
Pumpkin Pie with Condensed milk as the only sweetener in the recipe is creamy, sweet, and a delicious dessert.
A boozy take on Brazilian lemonade, this coconut lime rum drink is made with sweetened condensed milk for a sweet and tangy summer drink.
Copy Cat Star Crunch Cookies are a no bake classic treat you can make right at home.
Everyone loves this easy dessert recipe for Red, White, and Blueberry pie.
🍽 Serve with..
Serve this delicious rice pudding warm or cold with a sprinkle of cinnamon or nutmeg.
The Last Word
My children love Kozy Shack rice pudding. And, while they will eat my baked rice pudding recipe, they crave that creamy consistency you get in Kozy Shack. I wanted to create a recipe as similar as I could to their favorite and when I shared this recipe with my youngest son, he informed me it was the best rice pudding recipe I have made to date!
I agree this was a delicious dessert and had the best flavor and texture of any stove top version I have made. I hope you will concur!
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📖 Recipe
Rice Pudding with Sweetened Condensed Milk
Equipment
- Wooden spoon
- Airtight storage container
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Ingredients
- 1½ cup water
- ½ cup uncooked long grain rice
- 1 cinnamon stick
- 1 tablespoon vanilla extract
- 1 dash salt
- ⅔ cup sweetened condensed milk
- 1⅓ cup half and half
- ground cinnamon
- ground nutmeg
Instructions
- In a large saucepan over medium-high heat, combine water, rinsed rice, cinnamon stick, and salt. Bring to a boil and reduce to low heat. Cover and simmer 15 minutes.
- Remove cover and fluff rice with a fork.
- Stir in sweetened condensed milk, and half and half. Bring rice mixture back to a gentle simmer and cook uncovered, stirring frequently, for 15 minutes or until rice is tender. Remove cinnamon stick from rice pudding and discard.
- Transfer to an airtight container and press plastic wrap over top of the pudding to prevent a skin from forming on top of the pudding.
- Cool to room temperature before refrigerating. Cover and store in the refrigerator up to 4 days.
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