Goya Rice Pudding Recipe: Latin-Inspired Creamy Cinnamon Comfort

This Latin-inspired dessert brings creamy comfort to any table with its rich, cinnamon-spiced profile. I developed this version after testing multiple methods to achieve the perfect texture without constant stirring.

The secret lies in using Goya rice and slowly simmering it with milk until it absorbs the liquid, creating a velvety pudding. A touch of cinnamon and vanilla enhances the natural sweetness, while condensed milk adds depth.

What results is a comforting treat that’s smooth, fragrant, and just sweet enough. It’s the kind of dish that feels like a warm hug, perfect for chilly evenings or family gatherings.

Serve it warm or chilled, with a sprinkle of cinnamon on top. Here’s how to make it.

Ingredients for Goya Rice Pudding

Pantry raid time. Goya rice, milk, cinnamon, and a few extras make magic.

The rice matters here. Goya short-grain is what I tested with—it absorbs liquid like a dream and gives that classic pudding texture. Any supermarket carries it (look in the Latin foods aisle). The milk should be whole milk—low-fat just won’t give you that velvety finish. Condensed milk is non-negotiable for that signature richness (I use La Lechera or Nestlé brands).

No condensed milk? Simmer regular milk with sugar until reduced by half—that’s your backup. Want it dairy-free? Coconut milk plus coconut condensed milk works surprisingly well. The raisins are optional (soak them first so they plump up), but skip the nuts if you’re going for that smooth texture. Vanilla extract is better than imitation—Mexican vanilla if you can find it.

This keeps beautifully in the fridge for 4-5 days. The pudding thickens as it cools, so thin with a splash of milk when reheating. Freezes for 3 months too (portion into containers first). Serve warm or cold—both are delicious.

Step-by-Step Instructions for Goya Rice Pudding

This is the method I use for perfectly creamy, spiced pudding every time.

Step 1: Rinse and Cook the Rice

Start by rinsing the 0.75 cup Goya Short-Grain Rice under cold water until the water runs clear. This removes excess starch and prevents a gummy texture. Drain well.

In a heavy-bottomed pot, combine the rinsed rice with the 1 cup Water and 0.25 tsp Salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 10-12 minutes until the water is absorbed and the rice is just tender. Watch for tiny holes forming on the surface—that’s your cue.

Step 2: Add Milks and Sugar

Stir in the 4 cups Whole Milk, 1 can Evaporated Milk, and 0.5 cup Granulated Sugar. Increase the heat to medium and cook, stirring frequently, until the mixture just begins to simmer. You’ll see small bubbles forming at the edges.

This is where patience pays off. Reduce the heat to low and let it cook gently for 25-30 minutes, stirring often to prevent scorching. The mixture will thicken gradually, coating the back of a spoon when it’s ready for the next step.

Step 3: Incorporate Condensed Milk and Flavorings

Remove the pot from heat and stir in the 1 can Sweetened Condensed Milk, 1 tbsp Unsalted Butter, 1 tsp Vanilla Extract, and 1 tsp Ground Cinnamon. The butter adds a silky richness, while the vanilla and cinnamon deepen the flavor.

If you’re using 0.5 cup Raisins, add them now. Return the pot to low heat and cook for another 10-15 minutes, stirring constantly. The pudding should thicken to the consistency of a loose custard. You’ll know it’s done when it leaves a clean trail when you drag a spoon through it.

Step 4: Cool and Serve

Pour the pudding into a large bowl or individual serving dishes. Let it cool to room temperature, then cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours—this step is non-negotiable for that ultra-creamy texture.

Serve cold or at room temperature, dusted with a little extra ground cinnamon on top. The pudding will thicken further as it chills, so if it seems too loose at first, give it time. Each bite should be velvety smooth with a warm, spiced finish.

Essential Equipment for goya rice pudding

Heavy-Bottomed Pot

I always use my enamel-coated cast iron Dutch oven—it distributes heat evenly and prevents scorching during the long simmer. A 5-6 quart capacity works perfectly for this recipe. Avoid thin aluminum pots; they create hot spots that can burn the milk. 🔥

Wooden Spoon

A long-handled wooden spoon is essential for constant stirring. It won’t scratch your pot and gives you better control. I keep mine dedicated to dairy dishes to avoid flavor transfer from previous meals.

Fine-Mesh Strainer

For rinsing the Goya short-grain rice, a fine-mesh strainer prevents grains from slipping through while ensuring all starch is removed. I use OXO Good Grips—it fits perfectly over my sink and has a comfortable handle for shaking.

Measuring Cups

Precision matters here, so I use Pyrex glass measuring cups for the liquids. The 4 cups whole milk and 1 cup water need exact measurements to achieve the right pudding consistency. Metal cups work too, but I prefer seeing the liquid level.

Whisk for Smoothness

While a spoon works for most stirring, I switch to a balloon whisk when adding the condensed milk. It helps incorporate the thick liquid smoothly and prevents lumps. A 10-inch whisk gives you reach in deeper pots without splashing.

Plastic Wrap

To prevent a skin from forming, press plastic wrap directly onto the pudding’s surface during cooling. I use Glad Press’n Seal—it clings perfectly. This simple step keeps your pudding velvety smooth until serving. ✨

Frequently Asked Questions