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Few desserts bring back as much childhood flavor and comfort as rice pudding. This traditional dessert, present on many Brazilian tables, becomes even more irresistible when prepared with condensed milk, which adds creaminess and a velvety touch to the dish. Below, you will find a practical, delicious recipe that is perfect for serving hot or cold.
Ingredients
- 1 cup (tea) of white rice
- 2 cups (tea) of water
- 1 liter of whole milk
- 1 can of condensed milk (395 g)
- 1/2 cup (tea) of sugar (optional, depending on your taste)
- 1 cinnamon stick
- Peel of 1 lemon (or orange, if you prefer)
- 1 pinch of salt
- Ground cinnamon for sprinkling (optional)
Preparation:
1. Cook the rice
In a large pot, add the rice and water. Bring to a boil over medium heat and cook with the lid half open until the water evaporates and the rice is almost tender, about 10 to 15 minutes.
2. Add the milk and aromatics
Add the milk, cinnamon stick, lemon peel and pinch of salt. Mix well and continue cooking over medium heat, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.
3. Add the condensed milk
When the rice is very soft and the milk begins to thicken (about 15 to 20 minutes), add the condensed milk. If you want a more intense sweetness, add the sugar at this point.
4. Finish cooking
Stir constantly over low heat until it reaches a creamy consistency. Remember that it will thicken even more as it cools. Remove from heat and discard the lemon peel and cinnamon stick.
5. Serve as you prefer
You can serve it hot, warm or cold, with a generous pinch of ground cinnamon on top.
Extra Tips
- Coconut milk: Replace some of the milk with coconut milk for a tropical twist.
- Clove: Add 2 or 3 cloves along with the cinnamon stick if you like stronger flavors.
- Light version: Use skim milk and light condensed milk for a lower calorie version.
