Sandra This Sweetened Condensed Milk Rice Pudding is a creamy and easy recipe, which is made with condensed milk and white rice. It’s the ultimate comfort food recipe, ready in about 35 minutes.
Paula Deen Sweetened Condensed Milk Rice Pudding Ingredients
- 2 cups water
- 1 cup white rice (short or medium grain)
- 2 cups whole milk
- 1 (14 oz.) can sweetened condensed milk
- ½ teaspoon ground cinnamon, plus more for topping
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 teaspoons vanilla extract (optional)
- ½ cup raisins (optional)
How To Make Paula Deen Sweetened Condensed Milk Rice Pudding
- Cook the Rice: In a large saucepan or heavy-bottomed pot, bring the water and rice to a boil over medium-high heat. Once it boils, reduce the heat to low, cover the pot, and let it simmer for about 10 minutes.
- Add Milks and Spices: Uncover the pot and stir in the whole milk, sweetened condensed milk, ground cinnamon, nutmeg, and salt. If you are using them, stir in the raisins at this time.
- Simmer Until Creamy: Increase the heat to medium and continue to cook the rice pudding, stirring frequently, for about 15 to 20 minutes. The pudding is done when it has thickened and become creamy.
- Finish with Vanilla: Remove the rice pudding from the heat. If you are using it, stir the vanilla extract into the hot pudding. Let it cool for a few minutes before serving, as it will continue to thicken.
Recipe Tips
- How to get creamy, not sticky, rice pudding? The key is to use a short or medium-grain rice, like Arborio or Jasmine. These rices release more starch, which creates a naturally creamy texture. Also, stir frequently but gently during the final simmer to prevent sticking without breaking down the rice grains too much.
- What’s the best rice to use for rice pudding? As the recipe notes, any short or medium-grain white rice is perfect. These varieties, like Arborio, Jasmine, or a standard medium-grain white rice, are starchier than long-grain rice, which is the secret to a creamy result.
- Can I make this ahead of time? Yes. Rice pudding is a wonderful make-ahead dessert. Store it in an airtight container in the refrigerator. It will become very thick when chilled.
- Can I serve this cold? Absolutely! Rice pudding is delicious served both warm and cold. If serving cold, you may want to stir in a splash of milk to loosen it to your desired creamy consistency before serving.
What To Serve With Rice Pudding
This is a classic, comforting dessert that is perfect on its own, served warm in a bowl. It is traditionally garnished with:
- An extra dusting of ground cinnamon or nutmeg
- A dollop of whipped cream
- A handful of toasted nuts, like pecans or walnuts
- Fresh fruit, like sliced bananas or berries
How To Store Rice Pudding
- Refrigerate: Let the rice pudding cool completely. Store it in an airtight container in the refrigerator for up to 5 days. A skin may form on the top, which you can simply stir back in.
Rice Pudding Nutrition Facts
- Serving: ½ cup
- Calories: 395 kcal
- Carbohydrates: 75g
- Protein: 10g
- Fat: 8g
- Saturated Fat: 5g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A thin rice pudding usually just needs a little more time. Continue to simmer it on low, stirring, until more of the liquid has evaporated and it has reached a thick, creamy consistency. Remember, it will thicken significantly as it cools.
For the richest, most traditional flavor, whole milk is recommended. You can use a lower-fat milk, but the final pudding will be less creamy. For a dairy-free version, you can experiment with full-fat canned coconut milk and a can of sweetened condensed coconut milk.
This is a popular Southern-style shortcut. Using sweetened condensed milk provides the sugar and a high concentration of milk solids all in one ingredient, which is the secret to its incredibly easy preparation and ultra-creamy texture.
Try More Recipes:
- Paula Deen Mexican Rice Recipe
- Paula Deen Chicken and Rice Casserole Recipe
- Paula Deen Hot Chicken Salad Recipe
Paula Deen Sweetened Condensed Milk Rice Pudding Recipe
Description
A classic, old-fashioned, and incredibly easy stovetop rice pudding made extra creamy and sweet with the simple shortcut of sweetened condensed milk.
Ingredients
Instructions
- In a large saucepan, bring the rice and water to a boil. Cover, reduce heat to low, and simmer for 10 minutes.
- Stir in the whole milk, condensed milk, cinnamon, nutmeg, and salt.
- Increase the heat to medium and continue to cook, stirring frequently, for 15-20 minutes.
- The pudding is done when it has thickened and is creamy.
- Remove from the heat and stir in the optional vanilla extract.
- Serve warm with an extra sprinkle of cinnamon.
Notes
- The most important tip for this recipe is to stir frequently once the milk is added to prevent the bottom from scorching and to help create a creamy texture.
- For the best results, use a short or medium-grain rice like Arborio or Jasmine, which will release more starch than long-grain rice.
- Do not be tempted to rush the process with high heat; a gentle, medium simmer is key to a perfectly cooked pudding.
- Remember that the rice pudding will thicken considerably as it cools, so don’t over-thicken it on the stove.
