Slow-Cooked Rice Pudding with Sweetened Condensed Milk

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A velvety dessert simmered until the rice dissolves into a creamy custard, enhanced with warm cinnamon and sweetened condensed milk. This Cuban-inspired holiday recipe, ready in about 60 minutes, pairs long-grain white rice, whole milk, sweetened condensed milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup raisins

Instructions

1. Step 1: Rinse 1 cup long-grain white rice under cold water until the water runs clear, then drain. In a medium saucepan, combine the rinsed rice, 4 cups whole milk, 1 can sweetened condensed milk (14 oz), 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
2. Step 2: Reduce heat to low and cook uncovered for 45 minutes, stirring every 10 minutes to prevent a skin from forming, until the rice is very tender and the mixture has thickened to a pudding-like consistency.
3. Step 3: Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 cup raisins (if using). Let cool to room temperature, then refrigerate for at least 2 hours before serving.