30-Minute Creamy Rice Pudding
This rich and comforting rice pudding combines toasted long-grain rice with half-and-half and sweetened condensed milk for an ultra-creamy texture. Warm spices like cinnamon and nutmeg, along with plump raisins, create a classic dessert that's perfect for cool evenings or family gatherings. The key technique of toasting the rice in butter first adds depth of flavor, while the condensed milk ensures a luxuriously smooth finish that's much richer than traditional milk-based versions.
Ingredients
- 1 tbsp butter
- 1 cup long grain rice
- 2 cups water
- 1 ½ cups half and half
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- ½ teaspoon ground cinnamon(optional)
- ¼ teaspoon nutmeg, freshly grated
- ⅓ cup raisins
- 1 pinch salt
- 14 oz sweetened condensed milk, cannedevaporated milk plus sugar1 can:1 can plus 1/3 cup sugarreduces_sweetness
Less sweet and rich result
Full guide →
Instructions
- 1
Heat large saucepan over medium heat and melt butter
- 2
Stir rice into melted butter and toast for 1-2 minutes while stirring to coat rice
- 3
Add water, half and half, raisins, and spices to saucepan
- 4
Stir frequently as rice absorbs liquid and bring to boil, then lower heat to gentle simmer
- 5
Continue stirring to prevent rice from sticking to bottom of pan
- 6
Once rice has absorbed liquid, add condensed milk and continue cooking for about 5 minutes
- 7
Remove cinnamon stick and ladle pudding into serving bowls
- 8
Garnish with ground cinnamon on top
Tips
Toast the rice in butter before adding liquid to develop a deeper, nuttier flavor that enhances the overall richness of the pudding.
Stir frequently during cooking to prevent the rice from sticking and ensure even absorption of the creamy liquid for smooth texture.
Remove the cinnamon stick before serving to avoid any unpleasant surprises, but save it to use as garnish if desired.
Good to Know
Refrigerate covered for up to 4 days. Stir before serving as pudding will thicken when cold.
Can be made 1 day ahead. Reheat gently with splash of milk if too thick.
Serve warm or chilled. Can be garnished with additional cinnamon, chopped nuts, or fresh fruit.
Common Mistakes
Stir frequently to avoid rice sticking and burning on bottom of pan
Don't rush the simmering process or rice won't cook evenly
Add condensed milk only after rice is fully tender to prevent curdling
Substitutions
Less sweet and rich result
Full guide →FAQ
Can I use short-grain rice instead of long-grain?
Yes, but short-grain rice will create a stickier, more pudding-like texture. Adjust liquid amounts as short-grain absorbs less liquid initially.
How long does this rice pudding keep in the refrigerator?
Properly stored rice pudding will keep for 4-5 days refrigerated. It thickens when cold, so add milk when reheating.
Can I freeze leftover rice pudding?
Yes, freeze for up to 2 months. Thaw overnight in refrigerator and reheat gently, adding milk to restore creamy texture.