Creamy, milky, and sweet, Colombian Rice Pudding is the most luscious out of all rice puddings out there! Ready in just 20 minutes and 3 steps, this dessert is quick, easy, and delicious!Check out all of my Colombian Recipes for more!
1 cup(185 g)long-grain rice(don't soak or wash to remove starch because you need the starch!)
1stickcinnamon(or 1/2 teaspoon ground cinnamon)
1 and 2/3 cups(400 ml)whole milk
1 14-oz can(390 ml)sweetened condensed milk
3/4 cups + 1 tbsp(200 ml)heavy cream
1teaspoonvanilla extract(optional)
Instructions
Cook the rice. In a saucepan, add the rice, enough water to cover the rice by 1 inch (about 2.5 cm), and cinnamon stick. Cook until the water evaporates and the rice is tender.
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!
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!
Notes
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!📷 DID YOU MAKE THIS RECIPE?!Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy