Creamy Brazilian Rice Pudding
A silky, comforting rice pudding inspired by the Brazilian arroz doce, made richer with sweetened condensed milk and warmly scented with cinnamon. Simple to prepare and utterly satisfying, it's the kind of dessert that disappears fast.
🛒 Ingredients
6 servings
- 1 cup (200 g) short-grain white rice
- 2 cups (500 ml) water
- 2 cups (500 ml) whole milk
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 cinnamon stick
- 1 pinch of salt
- Ground cinnamon, to garnish
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Directions
- 1
Rinse the rice under cold water. In a medium saucepan, combine the rice, water, cinnamon stick, and salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 10 minutes until the water is fully absorbed.
- 2
Pour in the warm whole milk and cook uncovered over low heat for 15 minutes, stirring frequently to keep the rice from sticking to the bottom of the pan.
- 3
Stir in the sweetened condensed milk and continue cooking for 5 more minutes until the pudding is thick and creamy. Remove the cinnamon stick.
- 4
Spoon into individual bowls or a large serving dish, dust with ground cinnamon, and refrigerate for at least 2 hours before serving.
💡 Chef's Tip
Swap whole milk for coconut milk for a tropical dairy-free version. Leftovers keep well covered in the fridge for up to 3 days.
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