Creamy Cinnamon Rice Pudding
A comforting and indulgent dessert that brings warmth to any table. This silky rice pudding made with sweetened condensed milk and dusted with cinnamon is a timeless classic loved by all ages. Serve it chilled for an irresistible cool treat.
🛒 Ingredients
16 servings
- 1 cup (200 g) short-grain or Japanese rice
- 3 cups (750 ml) water
- 4 cups (1 liter) whole milk
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 pinch of salt
- Ground cinnamon, to taste
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Directions
- 1
Cook the rice in water with the salt over medium heat until the water is almost fully absorbed.
- 2
Add the whole milk and sweetened condensed milk, stirring gently to combine.
- 3
Continue cooking over low heat, stirring occasionally, until the pudding thickens to a creamy consistency.
- 4
Remove from heat and let it cool in the pot, stirring whenever a skin forms on the surface.
- 5
Transfer to a serving dish or individual cups, dust generously with ground cinnamon, and refrigerate at least 2 hours before serving.
💡 Chef's Tip
Japanese or sushi rice gives the creamiest texture. Try adding a vanilla bean or a strip of lemon zest during cooking for an extra layer of flavour.
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