How to make it
6 steps. Take it one step at a time.
Combine the rice, water, and cinnamon stick
In a large heavy-bottomed saucepan, combine the rice, water, and cinnamon stick. Bring to a boil over medium-high heat.
Reduce the heat to low
Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is almost completely absorbed and the rice is tender.
20 minStir in the milk, sugar, salt, and sweetened condensed milk
Stir in the milk, sugar, salt, and sweetened condensed milk (if using). Remove the cinnamon stick if you prefer a milder flavor, or leave it in for more depth.
Continue to cook uncovered
Continue to cook uncovered on low heat for another 20 minutes, stirring frequently to prevent the rice from sticking to the bottom. The mixture should become thick and creamy.
20 minRemove from heat
Remove from heat and stir in the vanilla extract. The pudding will thicken further as it cools.
Serve warm or pour
Serve warm or pour into bowls and refrigerate to serve chilled. Garnish with a sprinkle of ground cinnamon before serving.
A little kitchen wisdom
For a thicker pudding, cook slightly longer. For a thinner consistency, add a splash of warm milk before serving. Using whole milk provides the best creaminess, but you can substitute with dairy-free alternatives like coconut milk.
