Salvadoran Creamy Rice Pudding

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This Salvadoran-style rice pudding is built on a slow simmer of milk, evaporated milk, and a kiss of sweetened condensed milk for extra richness. Cinnamon sticks and a strip of lemon zest infuse the cream as it thickens into a silky, spoon-coating dessert. Served cold and dusted with ground cinnamon, it is the version most Salvadorans grew up eating at family gatherings.

Nutrition Facts

Per serving (estimated)

• 440 kcalCalories
• 10 gFat
• 6 gSaturated Fat
• 72 gCarbs
• 1 gFiber
• 38 gSugar
• 12 gProtein
• 150 mgSodium
• 430 mgPotassium
• 290 mgCalcium
• 1 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For cooking the rice

• 1 cup medium-grain white rice, rinsed until water runs clear
• 4 cups water
• 1 cinnamon stick

For the creamy pudding base

• 4 cups whole milk
• 1 can (12 oz) evaporated milk
• 1/2 cup sweetened condensed milk
• Pinch of fine salt
• 1 wide strip lemon zest

For sweetening and finishing

• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon, plus more for serving
• 1/2 cup golden raisins (optional)

Directions

1. Rinse the rice under cool running water until the water runs clear, then drain well.
2. Combine the rice, 4 cups water, and the cinnamon stick in a heavy-bottomed saucepan; bring to a boil, then reduce the heat and simmer for 12 to 15 minutes until the rice is tender and most of the water has been absorbed. Drain off any remaining water.
3. Stir in the whole milk, evaporated milk, sweetened condensed milk, salt, and lemon zest. Return to a gentle simmer over medium-low heat, stirring frequently to keep the bottom from catching.
4. Cook uncovered, stirring often, for about 25 to 30 minutes until the pudding thickens to a creamy, spoon-coating consistency.
5. Stir in the sugar, vanilla extract, ground cinnamon, and raisins if using; continue cooking for 5 more minutes so the sugar dissolves and the raisins plump up.
6. Remove the pot from the heat and fish out the cinnamon stick and lemon zest. Taste and add a pinch more sugar if you prefer it sweeter.
7. Pour the pudding into a serving bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate for at least 2 hours until thoroughly chilled.
8. Spoon into small bowls and dust generously with ground cinnamon just before serving.

Cook’s Notes

• Use whole milk and do not skip the evaporated milk; Salvadoran cooks rely on it for the signature silky body.
• Stir almost constantly once the pudding begins to thicken so it does not scorch on the bottom.
• Serve the pudding well-chilled in small cups, just as it is offered at pupuserías and family tables in San Salvador.
• Revive leftover pudding with a splash of cold milk stirred in until it loosens back to a creamy consistency.
• Toast the rinsed rice in a dry pan for 2 minutes before simmering to add a subtle nutty depth.

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