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Easy rice pudding is one of the most delicious and easy desserts, made with warming cinnamon, condensed milk, and sugar to make a creamy, delectable, sweet treat!
Rice pudding is one of those desserts that looks fancy and complicated, but secretly, it’s the easiest thing ever to make on your own! When we think of pudding, we assume it will take forever to make because traditional puddings take a while to set. But this one is ready to eat as soon as it’s done cooking, and you’ll be happy to dig in right away!
I love this simple dessert in the chillier months because of the warming cinnamon and because it’s served warm, too! It’s a cozy, comforting dessert that feels like home. Anyone can make it, and whether you love to bake or prefer not to measure ingredients, this recipe is impossible to mess up.
Table of Contents
Why You’ll Love This Recipe
- Homemade rice pudding is such a tasty treat. Its creamy, cinnamon-filled flavors will warm you up from the inside out. You’ll love how easy it is to make, too.
- It comes together quickly and easily, making it a perfect dessert for entertaining or a simple weeknight sweet after-dinner with your family!
- Made with cinnamon, condensed milk, rice, and sugar, it has minimal ingredients but the best flavor and texture ever.
Recipe Ingredients
- Rice
- Cinnamon sticks
- Sweetened condensed milk
- Sugar
- Ground cinnamon
See the recipe card below for full information on ingredients and quantities.
How to Make Easy Rice Pudding
Step 1: Bring water with cinnamon sticks to boil and add rice.
Step 2: Turn heat to medium-low and add canned milk.
Step 3: Add sugar and stir until dissolved.
Step 4: Remove from heat, and serve hot with sprinkled cinnamon.
Recipe FAQs
There are a couple of ways to thicken rice pudding! Just letting it cool naturally thickens the pudding because the rice absorbs more liquid. Or you can mix in a beaten egg, slowly whisking it in to allow it to cook into the mixture and thicken it up.
Rice pudding is a healthier alternative to other desserts with more sugar. Plus, it has fiber and complex carbs from the rice, which is a win! But you know me—I’m all about enjoying yourself and eating what you like in moderation.
Homemade rice pudding will keep in your fridge for about 4 days. Pro tip: add fruit on top for a delicious breakfast or snack!
Expert Tips
- This pudding can be stored in a freezer-safe, airtight container for up to 3 months. However, I always recommend eating it sooner. The sooner you eat it, the better it tastes!
- If you prefer a less creamy and sweet version, I’ve used half the milk and sugar before, and it still turned out fantastic. Give it a try! You won’t be disappointed.
- Add fruit on top for a delicious breakfast or snack!
More Sweet Treat Recipes to Consider
Recipe Collections
Zucchini Recipes
No Bake Desserts
Key Lime Mousse {Key Lime Pie In A Jar}
Breakfast Recipes
Mixed Berry Compote
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Easy Rice Pudding
Ingredients
- 3 cups water
- 1 1/2 cups rice
- 2 cinnamon sticks
- 1 can sweetened condensed milk
- 1/2 cup sugar
- Ground cinnamon
Instructions
- Bring water with cinnamon sticks to a boil in a medium saucepan.
- Reduce heat to low, add rice, cover with a lid, and cook until tender (15 to 20 minutes).
- Turn heat to medium low and add canned milk and sugar. Stir and cook for 2 minutes longer to dissolve sugar.
- Remove from heat, and serve hot with cinnamon sprinkled on top.
Notes
- I made this with half the sugar and half a can of sweetened condensed milk, and it was still great; you can adjust the sweetener to taste.
- This pudding has minimal ingredients but the best flavor and texture ever.
- Store rice pudding in a freezer-safe, airtight container for up to 3 months.
- I use regular rice; if you are using minute rice, just shorten the initial cooking time to reflect the change.
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.