This rice pudding is a silky, luscious dessert made with just rice, milk, sweetened condensed milk, and water. It’s a nostalgic dish that brings back memories of home kitchens filled with the aroma of simmering milk and the gentle bubbling of rice. Whether served warm with a sprinkle of cinnamon or chilled for a refreshing treat, this pudding is a celebration of simplicity and comfort. It’s also incredibly versatile—you can dress it up with raisins, nuts, or a splash of vanilla, but it’s just as delightful in its purest form.
Ingredients:
- 1 cup white rice (short or medium grain works best for creaminess)
- 2 cups water
- 4 cups (1 liter) whole milk
- 1 can (395 g or 14 oz) sweetened condensed milk
- Optional garnish: ground cinnamon, nutmeg, or toasted coconut
Instructions:
- Cook the Rice:
In a medium-sized heavy-bottomed saucepan, combine the rice and water. Bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer until the water is fully absorbed and the rice is tender—about 15 minutes. Stir occasionally to prevent sticking. - Add the Milk:
Once the rice is cooked, pour in the milk. Stir well to combine. Keep the heat on low and let the mixture simmer gently. Stir frequently to prevent the milk from scorching at the bottom. This step is where the magic begins—the rice starts to absorb the milk, and the mixture thickens beautifully. - Sweeten the Deal:
After about 15–20 minutes of simmering, add the sweetened condensed milk. Stir thoroughly to incorporate it into the pudding. The condensed milk not only sweetens the dish but also adds a rich, velvety texture that makes this pudding irresistibly creamy. - Simmer to Perfection:
Continue to cook the pudding on low heat for another 10 minutes, stirring often. The mixture should be thick but still pourable—it will continue to thicken as it cools. If it gets too thick, you can add a splash of milk to loosen it up. - Cool and Serve:
Remove the saucepan from the heat and let the pudding cool slightly. You can serve it warm for a cozy dessert or refrigerate it for a few hours if you prefer it chilled. Before serving, sprinkle with ground cinnamon or your favorite topping for a little extra flair.
Tips & Variations:
- For extra richness, use a mix of whole milk and evaporated milk.
- Add-ins: Stir in raisins, chopped dates, or shredded coconut during the last 5 minutes of cooking.
- Flavor twist: A dash of vanilla extract or a pinch of cardamom can elevate the flavor profile.
- Serving idea: Layer it in dessert glasses with fruit compote or a drizzle of caramel for a fancy presentation.
This pudding is a beautiful blank canvas for your creativity, My—whether you want to keep it classic or give it a tropical twist with pineapple or mango purée. I can already imagine you plating it with a swirl of fruit sauce and a sprinkle of toasted coconut for that signature flair of yours.
Want to turn this into a chilled summer dessert or a festive Eid treat? I’ve got ideas for both!