Rice Pudding with Condensed Milk
User Reviews
4.4
Rice Pudding with Condensed Milk
Description
This recipe starts by rinsing rice and combining it with water, milk, and salt in a saucepan, then simmering covered at low heat until the rice softens and absorbs much of the liquid. Sweetened condensed milk and raisins are stirred in along with cinnamon and nutmeg, continuing to cook uncovered to thicken and develop a creamy consistency without becoming mushy.
Vanilla extract is added at the end to add aromatic sweetness. Letting the pudding stand covered for 10 minutes before serving allows flavors to meld and the texture to set.
The recipe recommends using white, long or medium-grain rice such as Arborio, Basmati, or Jasmine for best results. Instant or quick-cooking rice varieties are not advised, as they do not develop the desired creamy pudding texture.
Ingredients
- 1 cup rice Note
- 2 cups water
- 2 cups milk preferably full-fat
- pinch salt
- ¾ cup sweetened condensed milk
- ½ cup raisins
- ½ teaspoon cinnamon more to taste
- a few gratings of nutmeg
- 1 tablespoon vanilla extract
Instructions
- Simmer milk rice: Rinse a larger saucepan with cold water, but don't dry it. Combine rice, water, milk, and a pinch of salt in the pot. Bring to a very gentle boil, lower the heat, and simmer, covered, for about 15 minutes, stirring a few times in between.1 cup rice + 2 cups water + 2 cups milk + pinch of salt
- Add sweetened condensed milk, raisins, cinnamon, and nutmeg. Stir to combine. Continue simmering, uncovered, for about 10 minutes, stirring often. Check if the rice is tender after 5-7 minutes already; the cooking time also depends on the sort of rice you are using. The rice should be soft and creamy, but not mushy.¾ cup sweetened condensed milk+ ½ cup raisins + ½ teaspoon cinnamon + a few gratings of nutmeg
- Stir in the vanilla extract.1 tablespoon vanilla extract
- Let stand, covered, for 10 minutes before serving.
Notes
- Choose white rice such as long or medium-grain including Arborio, Basmati, or Jasmine for optimal pudding texture.
- Avoid instant or quick-cook rice varieties as these do not yield suitable creaminess for this pudding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 439kcal | 22% |
| Carbohydrates | 77g | 26% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 36mg | 12% |
| Sodium | 198mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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