Colombian Rice Pudding

Creamy, milky, and sweet, Colombian Rice Pudding is the most luscious out of all rice puddings out there!

Ready in just 25 minutes and 3 steps, this dessert is quick, easy, and delicious! Check out all of my Colombian Recipes for more!

Colombian Rice Pudding

After all the love for my Coconut Rice Pudding (thank you hehe 💕), I’m excited to share with you guys the most luscious rice pudding of them all: Colombian Rice Pudding!

This Colombian Rice Pudding is:

• Actually creamy!
• Sweet and milky, so rich you don’t even need vanilla (unless you want to hehe)!
• Ready in just 25 minutes.
• Cozy and comforting!
• Naturally gluten-free.

Colombian Rice Pudding Ingredients

Rice. Use long grain rice and don’t soak or wash to remove the starch because the starch is what will make your rice pudding even creamier!

Water, for cooking the rice.

Cinnamon, I like using whole sticks for rice pudding so the rice gets infused while it cooks! You can use ground but ground cinnamon tends to clump up a bit when you add it to liquids so make sure to mix it well or skip it and use ground cinnamon as topping!

Milk, for the milky base.

Sweetened condensed milk, for that delicious sweet and milky flavor and luscious texture!

Heavy cream, for extra creaminess and lusciousness, this is the secret ingredient that will give you the richest, most luscious rice pudding ever! I know some of you might want to do just milk and condensed milk but please try it with cream too, sooo good!

Vanilla extract, optional. You guys, I never leave out vanilla extract from any dessert but this one is so rich, milky, and delicious that it doesn’t even need vanilla!

Optional add-ins: raisins, aguardiente or rum, cheese (yes hehe Colombian Rice Pudding with cheese is delicious too).

How to make Colombian Rice Pudding

STEP ONE: Cook the rice. In a saucepan, add the rice, water, and cinnamon stick. Cook until the water evaporates and the rice is tender.

STEP TWO: Add the milk, sweetened condensed milk, and cream, and cook over medium-low heat stirring frequently to keep the rice pudding from sticking. Cook until your rice pudding gets thicker with a creamy, luscious texture without being runny. It’ll set more as it cools down so don’t overcook it once it gets perfectly creamy!

STEP THREE: Mix in any add-ins like vanilla extract, raisins or aguardiente or rum and transfer into ramekins or cups. Enjoy warm or cold. For cold rice pudding, wait until the ramekins cool down completely then cover with plastic wrap and refrigerate!

Make-Ahead and Storing Instructions

Make-Ahead Instructions: This is the perfect make-ahead dessert if you plan to enjoy it chilled or at room temperature! Make up to 1-2 days ahead of time and store covered in the refrigerator. Remove from the refrigerator at least 30 minutes before enjoying for room temperature!

Storing Instructions: Store covered in the refrigerator for up to 3-4 days. Remove from the refrigerator at least 30 minutes before enjoying for room temperature rice pudding!