Creamy Rice Delight

Each velvety spoonful of rice pudding envelops you in comfort, blending the straightforward wonder of rice, milk, and spice hints. This Colombian-style version ditches fancy methods and serves up genuine, homemade deliciousness that might whisk you away to your grandma's cooking space—regardless if she actually cooked it for you.

When I first cooked this, my doubtful partner (who insisted he disliked rice pudding) couldn't help grabbing a second serving, followed by another. The soft vanilla and cinnamon flavors mixed with that rich, smooth texture won him over right away. It's now his top comfort food pick on cold nights.

Heartwarming Basic Components

• Medium grain rice forms the ideal texture base—striking the perfect balance between firmness and softness for that satisfying chew that makes rice pudding so enjoyable
• Milk builds the rich foundation that turns ordinary rice into something wonderful—feel free to use whatever type, from whole to non-fat or even almond milk for those avoiding dairy
• Sugar adds just enough sweetness without drowning out the subtle flavors—regular white sugar does the trick but you can switch to any good quality alternative
• Cinnamon brings that cozy, familiar warmth that makes rice pudding feel so comforting—sprinkle ground cinnamon for full flavor or use a stick for subtle notes
• Vanilla extract (authentic, not synthetic) creates a richness that boosts the whole dish—this ingredient truly deserves the best quality you can find
• Raisins add tiny pockets of sweet fruitiness throughout—they're totally up to you but traditional and wonderful if you're a fan
• Condensed milk seems like a surprise addition but works as the hidden gem that delivers amazing richness and flavor depth
• Butter, the final dash of indulgence that balances all flavors and creates a smooth mouthfeel you'll be glad you included

Pin it

Soulful Easy Preparation

Single-Pot Magic

Start by combining your rice, milk, sugar, cinnamon and vanilla in a thick-bottomed cooking pot. This straightforward method lets the rice cook right in the flavored milk, soaking up all those wonderful tastes from the start. You won't need extra pots or cooking steps—keeping it basic is actually the key.

Slow Bubble

Let your mix reach a soft, easy simmer on medium heat, giving it a stir now and then so nothing sticks. Don't crank the heat too high—aim for tiny bubbles along the edges instead of a full boil. This unhurried cooking helps the rice slowly send its starch into the milk, making that signature creaminess without burning.

Worth The Wait

Keep cooking, stirring more often as it gets thicker to stop any rice from sticking on the bottom. This is relaxed cooking—the kind where you can talk with loved ones, enjoy some coffee, or just take in the sweet smell filling up your kitchen. You'll watch the mix slowly change right before you.

Finishing Flourish

Once the rice feels soft and the mix has thickened how you want it, mix in the condensed milk, butter, and raisins if you're using them. These last additions turn an already tasty pudding into something truly special. The condensed milk adds a sweet, almost caramel touch, while the butter creates an amazing smoothness.

Cool Down

Take it off the heat and give your creation a moment to sit before serving. This quick break lets the pudding firm up slightly and the flavors blend together just right. Enjoy it warm with maybe an extra sprinkle of cinnamon on top, or stick it in the fridge for a totally different but equally tasty treat.

I've whipped up this pudding during all seasons, but there's something extra special about making it on wet Sunday afternoons. The windows fog up, the kitchen smells like warm vanilla and cinnamon, and suddenly my troubles seem smaller. My aunt would make this whenever family members felt sick—claiming it worked better than just comfort food. Since getting her special pot meant just for rice pudding, I only use it when making this dish.

Tasty Serving Suggestions

Savor this creamy treat warm from the pot for the best comfort feeling, maybe with a light shake of extra cinnamon on top. For breakfast, try cold rice pudding with fresh berries or banana slices for a special morning meal that feels fancy but starts your day nicely. During festive times, try dishing up single portions in cute glasses, topped with a bit of nutmeg and a cinnamon stick for a simple yet fancy dessert.

Tasty Twists

Try new flavor directions by tossing in some orange zest while cooking for a sunny citrus kick that goes great with cinnamon. For a beach-inspired change, swap some milk with coconut milk and throw in diced mango instead of raisins—just perfect for warm evenings. In autumn and winter, try mixing in some pumpkin puree and a dash of pumpkin spice for a seasonal twist that might become your new favorite.

Keeping It Fresh

This pudding stays good in a sealed container in the fridge for about four days, though at my house it rarely lasts that long. If it gets too thick when cold, just stir in a splash of milk before warming it gently on the stove or in the microwave. For grab-and-go servings, divide it into small containers while still warm for quick breakfasts or snacks throughout the week.

Pin it

Smart Cooking Advice

• Scrape from the pot bottom, especially as the pudding thickens, to stop any rice from sticking and burning
• Take your time with cooking—that unhurried simmer builds the rich flavor and perfect consistency
• Sample before adding the final stuff and tweak sweetness if needed—everyone likes different sweetness levels

In my childhood, this rice pudding was our wet weather custom. Mom would start cooking whenever the clouds turned dark, and the sweet, warm smell pulled everyone to the kitchen somehow. She showed me to watch for when the wooden spoon could stick upright in the pot—that's the moment it was just right. Now with my own family, I find myself grabbing the rice when storm clouds show up, keeping a simple tradition that somehow brightens any rough day. Isn't that really what comfort food does best?

Frequently Asked Questions

→ Can I use other milk types?

Sure! You can try skim, low fat, or full fat milk. For extra richness, add some cream to the mix.

→ Do I have to pre-cook the rice?

Nope, skip the pre-cooking. Using uncooked rice gives it a better flavor and texture as it soaks everything up.

→ Can I skip raisins in this dessert?

Of course! You don’t need to use raisins. You could swap them with dried cranberries or even chopped dried apricots.

→ How do I know it’s ready?

You’ll know it’s done when your rice is soft and the mixture is creamy. Take it off the heat while it’s a little thinner than you like—it’ll thicken even more as it cools.

→ Can I eat it cold?

Yes, you can! Some folks prefer it warm, but chilling it in the fridge makes it thicker and just as delicious.