Colombian-Style Creamy Rice Pudding

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A classic Latin American dessert, this Colombian rice pudding is gently simmered with whole milk, aromatic cinnamon, cloves, and a hint of citrus until the rice turns meltingly tender and the mixture is rich and creamy. Served warm or chilled with a dusting of ground cinnamon, it's a nostalgic treat enjoyed in Colombian homes from Medellín to Bogotá.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 7 gFat
• 4 gSaturated Fat
• 50 gCarbs
• 1 gFiber
• 29 gSugar
• 8 gProtein
• 115 mgSodium
• 290 mgPotassium
• 225 mgCalcium
• 0.6 mgIron
• 2 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the pudding

• 1 cup medium-grain white rice, rinsed and drained
• 4 cups whole milk
• 1 1/2 cups water
• 1 cinnamon stick
• 2 whole cloves
• 1 wide strip lemon peel (avoid the white pith)
• 1/2 cup granulated sugar
• 1/4 teaspoon fine salt
• 1/3 cup raisins (optional)

For finishing and serving

• 1/3 cup evaporated milk (optional, for extra creaminess)
• Ground cinnamon, for dusting
• Sweetened condensed milk, for drizzling (optional)

Directions

1. Rinse the rice in cold water two or three times until the water runs clear, then drain well to remove excess starch.
2. In a heavy-bottomed pot, combine the rinsed rice, water, cinnamon stick, cloves, and lemon peel. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 10 minutes until most of the water is absorbed.
3. Pour in the whole milk and stir in the sugar and salt. Increase the heat to medium and bring the mixture to a gentle simmer, watching carefully so it does not boil over.
4. Reduce the heat to low and cook, uncovered, for 25 to 30 minutes, stirring frequently with a wooden spoon to keep the rice from sticking to the bottom of the pot.
5. Fish out and discard the cinnamon stick, cloves, and lemon peel. Stir in the raisins (if using) and the evaporated milk for an extra-creamy finish.
6. Continue to simmer for another 5 to 7 minutes, stirring often, until the rice is fully tender and the pudding is thick and creamy; remember it will set up further as it cools.
7. Remove the pot from the heat and let the pudding rest for 10 minutes, then ladle into small bowls or glass cups.
8. Serve warm, at room temperature, or chilled, topped with a generous dusting of ground cinnamon and an optional drizzle of sweetened condensed milk.

Cook’s Notes

• Whole milk gives the creamiest, most traditional result; lower-fat milk will produce a thinner pudding that won't set as richly.
• Stir frequently during the last 15 minutes of cooking, especially after adding the milk, to prevent scorching on the bottom of the pot.
• The pudding thickens considerably as it cools, so stop cooking while it still looks slightly looser than your desired final texture.
• For a Colombian street-food touch, serve with a small spoonful of guava paste (bocadillo) on the side or melted into the warm pudding.
• Leftovers keep in the refrigerator for up to 3 days; loosen with a splash of milk when reheating on the stove or in the microwave.

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