Creamy Easy Rice Pudding
A silky, comforting rice pudding made the traditional way, with sweet condensed milk and cream for an irresistibly rich texture. It simmers gently on the stove and needs only a handful of pantry staples. A dusting of cinnamon is all it takes to make it unforgettable.
🛒 Ingredients
8 servings
- 1 cup white rice (short-grain if possible)
- 2 cups filtered water
- 2 cups whole milk
- 1 can sweetened condensed milk (14 oz / 400 g)
- 3/4 cup heavy cream
- Ground cinnamon, for serving
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Directions
- 1
In a saucepan, bring the rice and water to a gentle simmer. Cook for about 30 minutes over medium heat, until the water is almost fully absorbed.
- 2
Pour the whole milk over the rice and stir well.
- 3
Add the sweetened condensed milk and stir constantly so the rice doesn't stick to the bottom of the pan.
- 4
Stir in the heavy cream, then continue cooking for 15 minutes over low heat, mixing regularly.
- 5
Remove from the heat as soon as the texture is creamy and coats the spoon.
- 6
Spoon into a large dish or individual ramekins.
- 7
Let it cool slightly, sprinkle with cinnamon, and enjoy right away.
💡 Chef's Tip
Short-grain rice gives a much creamier result than long-grain. If the pudding thickens too much as it cools, loosen it with a splash of warm milk. A strip of orange zest or a vanilla pod added during cooking takes the flavor up a notch.
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