This creamy, easy-to-make rice pudding is warmly spiced and perfectly sweet thanks to condensed milk. Known in Portuguese as Arroz Doce Cremoso, this Brazilian rice pudding with condensed milk comes together in under 30 minutes. It’s a comforting dessert or snack for a cool day — serve it straight from the pot or finish with a generous dusting of ground cinnamon for extra warmth.
Why I love this easy rice pudding
Growing up in Rio, we didn’t have long, cold winters, but on rainy or cooler days my mother would make this comforting rice pudding. Her version was simple and homey; over the years I’ve made small refinements from culinary training — mostly thoughtful additions like a vanilla bean or whole spices when they’re available. These extras deepen the flavor, but the pudding is just as lovely without them.
This recipe is forgiving and quick. Keep an eye on the pot and stir regularly so the rice doesn’t scorch on the bottom — a burned base will affect the whole batch. The result is a sweet, lusciously creamy pudding that’s satisfying warm or chilled. For the best mouthfeel, stir in a little heavy cream at the end; it rounds the texture and adds richness.
I like it with a generous sprinkle of ground cinnamon, but it’s delicious plain, too. I hope you enjoy it as much as my family does. Bom apetite!
Ingredients and tools
See the recipe card below for exact measurements and full instructions.
- Long grain white rice — use unwashed rice so the natural starch helps create creaminess; long grain keeps a pleasant texture and resists turning to complete mush.
- Whole milk — contributes body and comfort that lower-fat milks won’t match.
- Sweetened condensed milk — sweetens and thickens the pudding while adding richness.
- Vanilla bean — for the best aroma and flavor, scrape the seeds from a vanilla pod and add both seeds and pod to infuse the milk. If unavailable, vanilla extract or vanilla paste works as a substitute.
- Whole cloves and cinnamon sticks — whole spices infuse warm flavor without changing the pudding’s pale color. Ground spices can be used but will darken the pudding.
- Salt — just a pinch to balance sweetness and enhance flavor.
- Heavy cream — stirred in at the end to enrich texture and mouthfeel.
- Ground cinnamon — optional garnish for serving.
Tools: a medium pot or Dutch oven and a liquid measuring cup are all you need.
How to make rice pudding with condensed milk
If you’re using a whole vanilla bean, slice the pod lengthwise and scrape the tiny seeds with the back of a knife. Add both the seeds and the scraped pod to the milk to steep while you prepare the rest of the recipe — this extracts maximum vanilla flavor.
Measure the rice into a medium pot or Dutch oven and cover with about 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender — roughly 10 minutes. This step cooks the rice through; if the rice becomes very soft, that’s fine — the goal is a creamy texture.
Once the rice is cooked and tender, pour in the whole milk and the sweetened condensed milk. Add the vanilla seeds and pod, the cinnamon sticks, the whole cloves, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes lusciously creamy, about 15–20 minutes. Do not add the heavy cream yet.
When the pudding is creamy and thick, stir in the heavy cream and simmer for another minute. Remove from the heat before it reaches a vigorous boil. Fish out and discard the whole spices and vanilla pod.
Serve warm with a sprinkle of ground cinnamon or enjoy plain. The pudding will become even creamier as it cools.
How to store Arroz Doce Cremoso
Transfer the pudding to an airtight container and press plastic wrap directly onto the surface to prevent a skin from forming. Cool completely, then refrigerate. Serve cold or gently reheat in the microwave for a few seconds. If it thickens too much after chilling, loosen the texture with a splash of milk or cream — note that adding liquid will slightly change the sweetness and texture.
Other favorite Brazilian desserts
- Canjica
- Pudim de Tapioca (Brazilian tapioca pudding)
- Brazilian flan
For more Brazilian food inspiration, follow the author on social media.
Arroz Doce Cremoso – Brazilian Rice Pudding with Condensed Milk
Servings: 6 | Prep: 5 mins | Cook: 20 mins | Total: 25 mins
Ingredients
- 1 cup long grain white rice, unwashed
- 2 1/2 cups whole milk
- 1 14 oz 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 pot and cover with 2 cups of water. Bring to a boil over high heat.
- When boiling, reduce heat to low, cover, and simmer until the rice is cooked, about 10 minutes. If the rice becomes very soft, that’s fine — this recipe is forgiving.
- Add the sweetened condensed milk, whole milk, vanilla seeds and pod, cinnamon sticks, whole cloves, 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 one more minute, then remove from heat.
- Remove and discard the whole spices and vanilla pod. Serve warm with ground cinnamon, or let cool and refrigerate for chilled pudding.
Notes
To store, press plastic wrap onto the surface of the pudding before refrigerating to prevent a skin. Reheat briefly if you prefer it warm. To loosen chilled pudding, add a splash of milk or cream.