Rice pudding is a nostalgic dessert with velvety texture, gentle sweetness from condensed milk, and the cozy aroma of cinnamon and lemon. It’s simple to make, comforting, and delicious whether served warm or chilled.
Ingredients
| Ingredient | Purpose |
|---|---|
| 1 cinnamon stick | Adds warm, aromatic spice |
| 4 cups full-fat milk | Creates a rich, creamy base |
| 2 cups water | Cooks the rice until tender |
| 1 cup white rice | Regular rice works best—avoid instant varieties |
| 1 can condensed milk | Sweetens and enriches the pudding |
| 1 pinch salt | Balances the sweetness |
| Lemon peel | Adds a subtle citrus note |
| Cinnamon powder | For garnish |
Instructions
SEE NEX
Step 1 – Cook the Rice
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In a medium saucepan, combine 2 cups water and 1 cup rice.
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Bring to a boil over medium heat, then reduce to low.
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Cover and simmer for about 15 minutes, stirring occasionally, until water is absorbed and rice is tender.
Step 2 – Add Milk, Cinnamon, and Lemon
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Stir in 4 cups milk, the cinnamon stick, and lemon peel.
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Simmer gently over medium-low heat, stirring occasionally.
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Let the mixture thicken while the rice absorbs the flavor.
Step 3 – Add Condensed Milk and Salt
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Remove cinnamon stick and lemon peel.
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Stir in 1 can condensed milk and a pinch of salt.
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Simmer on low heat, stirring frequently, for 10–15 minutes until creamy.
Step 4 – Let It Set
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Remove from heat and cool slightly.
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Serve warm, or chill for at least 1 hour for a thicker texture.
Step 5 – Garnish and Serve
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Sprinkle with cinnamon powder.
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Optional: Add lemon peel, fresh berries, or whipped cream.
Serving Suggestions
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Warm and cozy: Perfect for cool evenings or holidays.
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Chilled and refreshing: Ideal for summer or after a rich meal.
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Custom twists: Add raisins, nutmeg, or a splash of vanilla.
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