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The Best Rice Pudding Recipe turns simple key ingredients into creamy, cinnamon-spiced comfort. Just rice, sweetened condensed milk, and warming spices create this delicious dessert.
Quick Recipe Overview
WHAT: Creamy homemade rice pudding made with cinnamon sticks, sweetened condensed milk, and tender rice cooked to perfection.
WHY: Simple ingredients transform into a comforting dessert in under 30 minutes with minimal effort required.
HOW: Simmer rice with cinnamon, stir in condensed milk and sugar, then serve warm with cinnamon on top.
Table of Contents
- Quick Recipe Overview
- Why I Love This Best Rice Pudding Recipe
- Ingredient Notes
- Featured Review
- Best Rice Pudding Recipe Recipe
- How to Make The Best Rice Pudding
- Substitutions & Variations
- FAQs for Rice Pudding
- My Best Tips for Making The Best Rice Pudding
- What to Serve With Best Rice Pudding
- Storage & Reheating Tips
- Similar Recipes to Try
- More No Bake Desserts Recipes to Consider
Why I Love This Best Rice Pudding Recipe
This creamy rice pudding recipe has been part of my family’s dessert rotation for years, and for good reason. It’s one of those rare recipes that delivers restaurant-quality results with ingredients you probably already have in your pantry. The combination of sweetened condensed milk and a touch of sugar creates a luxurious, velvety texture that’s absolutely irresistible.
Whether you’re cooking for a quiet weeknight at home or preparing dessert for a crowd, this classic rice pudding recipe scales beautifully and never disappoints. The warm cinnamon sticks infuse the rice as it cooks, filling your kitchen with the most comforting aroma. My kids request this dessert constantly, especially during cooler months when we’re craving something warm and satisfying.
This old fashioned dessert is ready to serve in about 30 minutes from start to finish. No complicated techniques, no special equipment—just simple cooking that yields an extra creamy, perfectly sweetened treat every single time.
🩷 Melissa
I swear by whole cinnamon sticks when I’m cooking—they give the pudding that deep, warm flavor without any gritty texture.
Ground cinnamon? That’s my finishing touch, sprinkled right on top. And here’s my secret: I always let the pudding rest for 5 minutes off the heat.
It’s like giving it a moment to pull itself together—the pudding thickens up beautifully and all those cozy flavors marry into something truly special.
Ingredient Notes
Cinnamon Sticks: Fresh, high-quality cinnamon sticks make a noticeable difference. Ceylon cinnamon (also called “true cinnamon”) is sweeter and more delicate, while Cassia cinnamon is bolder and spicier. Either works beautifully in this recipe.
Sweetened Condensed Milk: This is the secret to achieving that signature creamy, rich texture without spending hours stirring. Don’t substitute with evaporated milk, as it won’t provide the same sweetness or consistency. If you want a lighter version, you can use reduced-fat sweetened condensed milk.
See the recipe card below for full information on ingredients and quantities.
Featured Review
Helen ⭐️⭐️⭐️⭐️⭐️
October 14, 2024
Quick and Easy! I used half a tin of sweetened condensed milk, zero sugar, a smidge of vanilla extract and some milk, and it was perfect. Thank you!
Best Rice Pudding Recipe
Ingredients
- 3 cups water
- 1 ½ cups rice
- 2 cinnamon sticks
- 1 can sweetened condensed milk
- ½ cup sugar
- Ground cinnamon
Instructions
- Bring water with cinnamon sticks to a boil in a medium saucepan.3 cups water, 2 cinnamon sticks
- Reduce heat to low, add rice, cover with a lid, and cook until tender, 15 to 20 minutes.1 ½ cups rice
- Turn heat to medium-low and add sweetened condensed milk and sugar. Stir and cook for 2 minutes longer to dissolve sugar.1 can sweetened condensed milk, ½ cup sugar
- Remove from heat, and serve hot with cinnamon sprinkled on top. (You can remove the cinnamon sticks at any point after bringing the water to a boil. I usually just leave them in until the end.)Ground cinnamon
Notes
Nutrition
How to Make The Best Rice Pudding
Step 1: On the stove, bring 3 cups of water and 2 cinnamon sticks to a rolling boil in a medium saucepan then reduce to medium heat and add rice.
Step 2: Turn heat to medium-low and add canned milk over the cooked rice.
Step 3: Add sugar and stir until dissolved.
Step 4: Remove from heat, and serve hot with sprinkle of cinnamon.
Substitutions & Variations
Rice Options
While regular long-grain white rice works perfectly, you can experiment with jasmine rice for a slightly floral note or arborio rice for extra creaminess (similar to risotto texture).
Sweetener Adjustments
Replace half or all of the sugar with honey, maple syrup, or coconut sugar. Keep in mind that liquid sweeteners will make the pudding slightly thinner.
Flavor Variations
- Add a vanilla bean or a dash of vanilla extract for classic vanilla rice pudding
- Stir in 2 tablespoons cocoa powder for chocolate rice pudding
- Replace one cinnamon stick with 4-5 crushed cardamom pods for a Middle Eastern-inspired flavor profile that’s absolutely divine.
- Add lemon or orange zest for bright citrus notes
Creamy Upgrade
Substitute 1 cup of the water with whole milk or coconut milk for even richer pudding.
Fruit-Studded Pudding
Fold in 1/2 cup of raisins, dried cranberries, or chopped dried apricots during the last 5 minutes of cooking for bursts of fruity sweetness.
FAQs for Rice Pudding
If it’s too thick, stir in a bit of milk or water until you reach your desired consistency. If it’s too thin, continue cooking over medium-low heat for a few more minutes, stirring frequently. The pudding will also thicken as it cools, so keep that in mind.
The sweetened condensed milk already creates a wonderfully creamy texture, but if you want it even richer, stir in 1/4 cup of heavy cream or evaporated milk along with the condensed milk. You can also let it cook a bit longer over medium low heat to thicken further.
Yes, but you’ll need to adjust the cooking time. Brown rice typically takes 40-45 minutes to become tender, compared to 15-20 minutes for white rice. You may also need to add extra water. You can use any type of rice as long as you adjust the cooking time for the rice used; then just follow the rest of the recipe.
Both ways are delicious! Traditionally, this rice pudding is served warm with a dusting of ground cinnamon on top. However, it’s equally wonderful chilled—the texture becomes slightly firmer and more pudding-like when cold. Try it both ways and see which you prefer.
My Best Tips for Making The Best Rice Pudding
☞ Prevent Scorching: Stir frequently once you add the condensed milk to prevent scorching on the bottom. The sugars in condensed milk can burn quickly, so keep the heat at medium-low and stay attentive.
☞ Adjust Sweetness: Adjust sweetness to your preference – this recipe is flexible. Start with half the sugar, taste, and add more if needed. The condensed milk already adds significant sweetness.
☞ Make It Ahead For Enhanced Flavor: While this rice pudding is wonderful served immediately, the flavors actually deepen and improve after a few hours or overnight in the refrigerator. The cinnamon notes become more pronounced, and the texture becomes wonderfully creamy.
What to Serve With Best Rice Pudding
Rice pudding is wonderfully versatile as both dessert and breakfast. Serve it alongside:
- Fresh berries or sliced bananas for brightness
- A drizzle of caramel or dulce de leche for extra indulgence
- Toasted nuts or coconut flakes for crunch
- Whipped cream or vanilla ice cream for special occasions
- Strong coffee or chai tea to balance the sweetness
- Cinnamon rolls or churros for a sweet brunch spread
Storage & Reheating Tips
Room Temperature
Rice pudding should not sit at room temperature for more than 2 hours due to the dairy content.
Refrigerator Storage
Transfer cooled rice pudding to an airtight container and refrigerate for up to 5 days. The pudding will thicken considerably – stir in milk to loosen before serving.
Freezer Storage
Store in a freezer-safe, airtight container for up to 3 months. Freeze in individual portions for easy single servings.
Reheating
Warm refrigerated pudding in the microwave in 30-second intervals, stirring between each, or reheat gently on the stovetop over low heat. Add a splash of milk if needed to restore creamy texture. Thaw frozen pudding overnight in the refrigerator before reheating.
Make-Ahead
This recipe is perfect for making ahead! The flavors actually deepen after a day in the fridge. Prepare up to 3 days in advance and reheat portions as needed.
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Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Quick and Easy! I used half a tin of sweetened condensed milk, zero sugar, a smidge of vanilla extract and some milk, and it was perfect. Thank you!
Should I use Minute Rice or regular rice?
I use regular rice, if you are using minute rice just shorten the initial cooking time of the rice to reflect the change.