You should try making rice pudding with evaporated milk. It's a lot more economical than using straight up cream and has a really delicious flavor. My Grandma's old fashioned dessert that everyone loves.
Growing up my mom would always put a dollop of strawberry jam in my rice pudding and it was actually delicious! Sometimes I'd just stir it into the rice pudding to give it a pink color and delicious strawberry flavor.
Evaporated milk has been used for generations, it was designed to replace cream when it was hard to come by (and really expensive).
I think the way our economy looks right now, we'll be using a lot of evaporated milk soon.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More dessert recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Rice Pudding with Evaporated Milk
- 💬 Comments
What makes this recipe so yummy
- It's inexpensive to make and a delicious creamy dessert. As well as a very comforting dessert.
- You use pantry staples that you always have at home.
- You can whip this classic rice pudding recipe together and have it in the oven in less than 5 minutes.
- It's a great use of leftover rice if you want to make it that way.
Groceries you'll need: Ingredients
- White Rice
- Evaporated Milk
- Whole Milk
- Granulated Sugar
- Ground Cinnamon
- Ground Nutmeg
- Butter
- Pure Vanilla Extract
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add all the ingredients (except the butter and nutmeg) to a greased 13x9" baking dish.
- Step 2: Slice the butter into knobs and place them on top of the mixture.
- Step 3: Bake in the oven for 45 minutes then give the dish a good stir. Sprinkle with the nutmeg and cook a further 1 Hour 45 minutes.
Hint: Any size rice is ok for this recipe. If you only have long grain, it's ok. I used medium grain because that's all I had. Short grain rice (pudding rice) is great as it's more starchy. I've even heard that basmati rice is excellent.
Don't rinse the rice though, or you'll lose a lot of starch.
Recipe variations and substitute ideas
- Cinnamon Stick - instead of using ground cinnamon you could add a cinnamon stick or two. It will help with the look of the pudding if you like it to be lighter.
- Coconut Milk - for a slightly tropical flavor.
- Sweetened Condensed Milk - some use this for thickening and sweetening.
- Brown Rice - I haven't tried this, but I've seen it done. Or you could use arborio rice or jasmine rice.
- Brown Sugar - sprinkle some brown sugar over the top for a delicious topping.
- Almond Milk - in place of the whole milk.
- Egg Yolks - an egg yolk can be used to thicken.
- Lemon Zest - just a pinch.
- Pumpkin Pie Spice - in place of the cinnamon and nutmeg.
- Chocolate Chips - for that little extra.
- Raisins - add a handful of raisins or a cup raisins.
- Ground Cinnamon - add a sprinkle of cinnamon on the top.
- Maple Syrup - pour a little for serving.
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Necessary gear: Equipment
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I like to use my enamel covered cast iron baking dish for this old-fashioned rice pudding recipe. I love it because it retains the heat long after you take it out of the oven, keeping the dessert nice and warm.
This is a recipe that could be made in a saucepan too.
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More dessert recipes I think you'll love
How to store leftovers
Once the rice pudding with evaporated milk has cooled completely, store in an airtight container in the refrigerator for up to 4 days.
This recipe does actually freeze well. Store in a freezer safe container and freeze for up to 6 months.
Mel's kitchen notes
Rice pudding can be enjoyed hot or cold. Both ways is delicious. Add fresh fruit, nuts, golden raisins, regular raisins, syrups, cream, jelly, jam and preserves as you prefer. If you find the classic dessert to be a little too thick (after reheating the next day) you could add additional milk to thin it out a little.
Frequently asked questions: FAQs
Evaporated milk will add a certain creaminess to your pudding. I like a creamy rice pudding - to be in the middle - not too runny, but not thick and solid either. This is why I mix milk with evaporated milk.
Definitely. You'll need to use a little less fluid as it will be retained during cooking - but otherwise this is a great recipe for slow cooker rice pudding.
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Rice Pudding with Evaporated Milk
Equipment
Ingredients
- 1-¼ Cups Medium Grain Rice
- ¼ Cup Granulated Sugar
- 3-½ Cups Evaporated Milk
- 7 Cups Whole Milk
- 2 teaspoons Vanilla Extract
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ Cup Unsalted Butter unsalted
Instructions
- Preheat oven to 300°F.
- Grease a 13 x 9" Casserole Dish and place on a baking sheet.
- Add some of the milk to a mixing glass. Add the cinnamon and vanilla and mix well with a whisk, or a fork.7 Cups Whole Milk, 2 teaspoons Vanilla Extract, 2 teaspoons Ground Cinnamon
- Add the rice, remaining milk, evaporated milk and sugar to the casserole dish then pour in the cinnamon milk. Stir well.1-¼ Cups Medium Grain Rice, ¼ Cup Granulated Sugar, 3-½ Cups Evaporated Milk
- Top with knobs of the butter.¼ Cup Unsalted Butter
- Place the baking sheet with the casserole dish into the oven. Bake for 45 minutes then give the dish a good stir.
- Sprinkle the nutmeg over the top and bake for the remaining 1 hour 45 minutes.½ teaspoon Ground Nutmeg
Notes
Nutrition
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Ellen A Watkins says
Just double checking... 3.5 cups evap milk + 7 cups milk = more than 2-1/2 quarts of liquid. Is that right or is there a typo?
Melanie Cagle says
Hi Ellen, yes that's right.
Laura Shea says
How much less milk if using a slow cooker? I remember my mom making her rice pudding this way when I was a young girl. ( I'm 77).
Melanie Cagle says
I have not yet made it in the slow cooker, it would definitely need less fluid though, like you said. I will add it to my to-do list, to test this out. In the meantime, if you do try this, let me know how it goes?
John says
I tried this ,was trying to get the flavor and creamy rice my mom use to make. After I took out of oven it was creamy and I thought this might be a match. I left in fridge for 2 days . The rice absorbed all the milk and was less sweet. I guess I’ll have to add more milk and a little more sugar next time
ALEX gross says
haven't tried it as yet. am looking for a recipe that uses both evaporated and condensed milk for rice pudding and or custard. any ideas? seems really hard to find.