This creamy, easy Rice Pudding is perfectly spiced and sweetened with condensed milk. Known as Arroz Doce Cremoso in Portuguese, this Brazilian Rice Pudding with condensed milk is ready in under 30 minutes. It’s a cozy dessert or snack for chilly or rainy days. Serve it warm or chilled, with a generous dusting of ground cinnamon if you like.
Why I love this easy rice pudding recipe
Growing up in Rio we didn’t have harsh winters, but whenever the weather cooled or it rained, my mom would make this comforting Arroz Doce Cremoso. Her version was simpler—no whole vanilla beans or cinnamon sticks—but I’ve added a few touches from culinary school to deepen the flavor. You don’t have to use the whole vanilla bean or sticks if you prefer substitutes; the pudding is forgiving and still delicious.
The starch from unwashed rice helps create a luxuriously creamy texture, and the condensed milk adds sweetness and body. Stir often while cooking so the rice doesn’t stick or burn; otherwise the pot can develop a bitter flavor. I love serving this with a generous dusting of ground cinnamon, though it’s truly delightful straight from the pot.
Enjoy—Beijinhos xx
Ingredients and tools
See the recipe card below for precise measurements.
- Long grain white rice — leave it unwashed so the starch contributes to creaminess. Long grain holds its shape without turning to mush.
- Whole milk — gives extra richness and a comforting mouthfeel.
- Sweetened condensed milk — sweetens and adds creaminess.
- Vanilla bean — split and scrape the seeds for the best flavor and pretty specks; vanilla extract is an acceptable substitute if you prefer.
- Whole cloves and cinnamon sticks — these infuse warm spice without changing the pudding’s color. Ground spices can be used, but they will darken the pudding.
- Salt — just a pinch creates balance and cuts through the sweetness.
- Heavy cream — added at the end for richness and smoother mouthfeel.
- Ground cinnamon — optional for serving.
Tools: a Dutch oven or medium saucepan and a liquid measuring cup.
How to make rice pudding with condensed milk
If you use a whole vanilla bean, split it lengthwise with a sharp knife and scrape the tiny seeds out with the back of the blade. Fold the empty pod and scrape along it to release every last seed. Add both the seeds and the pod to the milk while you prepare the rest of the ingredients so the vanilla infuses the milk as the pudding cooks.
Measure the rice into a medium pan or Dutch oven and cover with 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer until the rice is tender, about 10 minutes. This recipe is forgiving, so slightly overcooked rice will still yield a creamy result.
When the rice is tender, add the milk, condensed milk, whole cloves, vanilla bean (seeds and pod), cinnamon sticks, and a pinch of salt. Do not add the heavy cream yet. Cook over medium heat, stirring occasionally to prevent sticking, until the mixture becomes thick and creamy, about 15–20 minutes.
Stir in the heavy cream, simmer for another minute, and remove from heat just as it begins to come back to a very gentle boil. Fish out and discard the whole cloves, cinnamon sticks, and vanilla pod.
The pudding is creamy straight away and will become even creamier as it cools. Serve warm with ground cinnamon or plain.
How to store Arroz Doce Cremoso
Transfer the rice pudding to an airtight container and press plastic wrap directly onto the surface to prevent a skin from forming. Cool completely, then refrigerate. Serve chilled or reheat briefly in the microwave. If you prefer a looser consistency after chilling, stir in a splash of milk or cream (note this may slightly reduce perceived sweetness).
Recipe
Arroz Doce Cremoso – Brazilian Rice Pudding with Condensed Milk
A creamy, spiced rice pudding sweetened with condensed milk. Ready in about 25–30 minutes. Serve warm or cold with ground cinnamon if desired.
Ingredients
- 1 cup long grain white rice (unwashed)
- 2.5 cups whole milk
- 1 14oz can sweetened condensed milk
- 5 whole cloves
- 1 vanilla bean (or 1 tsp vanilla extract)
- 2 cinnamon sticks
- Pinch of salt
- 1/4 cup heavy cream
- Ground cinnamon for serving (optional)
Instructions
- Add the rice to a medium pan and cover with 2 cups water. Bring to a boil over high heat.
- When boiling, reduce heat to low, cover, and simmer until rice is cooked, about 10 minutes.
- Add the condensed milk, whole milk, cloves, vanilla bean (seeds and pod), cinnamon sticks, and a pinch of salt. Stir to combine.
- Cook over medium heat, stirring occasionally, until the mixture thickens and becomes creamy, about 15–20 minutes.
- Stir in the heavy cream, simmer another minute, then remove from heat.
- Remove and discard the whole cloves, cinnamon sticks, and vanilla pod. Serve warm with ground cinnamon or chilled.
Yield: 6 servings • Prep time: 5 mins • Cook time: 20 mins • Total time: 25 mins
If you try this recipe, let me know how it turned out—Bom apetite!