Instructions:
1. Prep the Rice:
Rinse the rice under cold water until the water runs clear—this removes excess starch and keeps the pudding creamy, not gummy.
2. Cook the Rice:
In a large pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Simmer over medium heat until most of the water is absorbed.
3. Add Milk & Aromatics:
Pour in the whole milk, then add the cinnamon stick and lemon peel. Reduce heat to low and stir frequently to prevent sticking.
4. Stir in Condensed Milk:
Once the mixture is warm (not boiling), add the condensed milk. Keep stirring gently for 30–40 minutes until the rice is tender and the pudding thickens beautifully.
5. Sweeten & Finish:
Mix in the sugar and vanilla (if using). Let it cook another 5 minutes until everything melds together.
6. Serve & Enjoy:
Remove the cinnamon stick and lemon peel. Serve warm or chilled with a dusting of cinnamon for that heavenly touch.
Pro Tips for Perfection:
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Stir often—this prevents lumps and ensures silky-smooth pudding.
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Use whole milk—it makes the texture luxuriously rich.
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Extra creamy? Add a splash of heavy cream at the end.
Fun Variations to Try:
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Sugar-free? Swap sugar for stevia or monk fruit sweetener.
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Vegan? Use coconut milk and vegan condensed milk.
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Flavor boost? Toss in raisins, cardamom, or a dash of bourbon!
Why This Recipe Wins Hearts:
Rice pudding is a global comfort food—from Spain’s arroz con leche to India’s kheer. This version is creamy, dreamy, and packed with nostalgia. Whether you’re serving it at a family gathering or savoring it solo, it’s pure bliss in every spoonful.
Indulge. Share. Repeat. ♡
