I’m sure my family have clocked their one-hundredth round on this recipe – we love it and make it all the time. Although using the condensed milk might be cheating a little bit, it makes a creamy, luscious and very indulgent dessert – thank you Rosalia! In case you’re wondering, Rosalia says this definitely can’t be made with skim milk – "You use full-cream then go for a run!"






Skill level

Average: 4 (423 votes)


  • 250 g medium-grain rice 
  • 1.25 litres full-cream milk 
  • 1–2 cinnamon sticks 
  • 1 strip lemon rind 
  • 395 g tin sweetened condensed milk 
  • ground cinnamon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the rice in a saucepan and cover with water. Bring to the boil and cook for 5 minutes. Drain.

Heat the milk in the saucepan with the cinnamon sticks and lemon rind. When it comes to the boil, add the rice and turn the heat down to low. Cook, stirring constantly, until the rice is half cooked.

Add the condensed milk and continue cooking and stirring until the rice is cooked through (test by squashing a rice grain in your fingers). Spoon into bowls and dust with ground cinnamon.