This Creamy Rice Pudding with condensed milk is perfect comfort food which has wonderful rich aromas from ground cinnamon and nutmeg.
Condensed milk rice pudding is a classic treat which is the perfect cozy dessert.
It has an extra creamy texture from the sweetened condensed milk so this is the best rice pudding recipe.
Using white or brown sugar makes this classic rice pudding recipe sweetened, this gets all of its sweetness from the condensed milk.
To add rich creamy texture and sweetness to this sweetened condensed milk is a great way.
I like brownies with condensed milk because they were so rich & fudgy.
This easy rice pudding recipe is perfect for a cold day.
Large saucepan: This recipe requires the basic pan, just make sure it is a large enough size to hold all the liquid.
Rice: You can use long grain white rice for best results.
Half and Half: This denotes half milk and half heavy cream which makes this pudding very rich and creamy.
Condensed Milk: which is cow’s milk that has 60 percent of its water content removed. Unlike evaporated milk, this condensed milk has sugar added to it.
Cinnamon Stick: It gives a warm flavor and aroma for this rice pudding. You can substitute ground cinnamon.
The Rice Pudding is a popular dish which made all over the world. This recipe can vary from country to country, but concept is similar that the combination of rice, water and milk which is cooked with combination of spices.
This Creamy Rice Pudding can be served as a simple breakfast or add more sugar to make it a delicious dessert.
This recipe requires only few ingredients which gives comforting and flavorful dish and become a favorite recipe for centuries.
Heat large saucepan over medium heat. Melt butter and add uncooked long grain rice to pan. Toast rice in melted butter for two minutes while stirring to coat rice.
When the rice has toasted and become fragrant, add 2 cups of water, half and half, raisins, Vanilla extract and spices.
Bring mixture to simmer. Rice pudding needs to cook in low flame, its the key point and stir it frequently so that the rice can absorb liquid without sticking to bottom of pan.
After rice has began to absorb liquid stir sweetened condensed milk, continue stirring until mixture has thickened. This process will take about 20 minutes to cook rice to become tender and milk mixture to be mostly absorbed.
After completing the rice pudding cooking, serve immediately.
Use a little extra cinnamon powder and raisins for topping.
If anyone of your family wants the rice pudding thinner add a splash of milk to thin it out.
You can also use regular milk to replace half and half.
You can also use ground cinnamon instead of a cinnamon stick.
Few topping ideas to add to your delicious rice pudding as follows:
Refrigerate leftover rice pudding up to 3 days with stored in an airtight container.
Some people wants to eat cold rice pudding then i prefer to reheat it and add some half and half or whole milk to required consistency.
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Preferred one is long grain rice which is most commonly used for rice pudding, but many people used to prefer more fragrant flavors of jasmine or basmati rice.
Avoid to use instant cooking rice which will become to mushy.
Yes, this pudding will thicken as it cools but you can always use extra milk to thin the pudding.
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