Rice Pudding

Servings: 8-10

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Short-grain rice, condensed milk, and a creamy addition modernizes this old-timey luscious dessert. Stovetop cooking instead of baking keeps it simple and creamy.





1 cup short grain rice (such as Arborio)
6 cups whole milk
1 tablespoon vanilla extract
¼ cup light brown sugar
1½ teaspoons cinnamon
1¼ teaspoons salt
½ cup sweetened condensed milk
2 tablespoons butter
Whipped cream


Rice Pudding
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In a 2-quart saucepan with Teflon™ nonstick coating add the rice, milk, vanilla, sugar, cinnamon, salt. Cover; bring to low boil; uncover. Drop heat to medium-low. Stir now and then until rice is soft and the mixture thick but creamy, about 20 minutes. Stir in condensed milk, butter, combining well. Let rest off heat 8-10 minutes; transfer to serve warm or cool, piped with whipped cream; sprinkled with cinnamon.