Irresistibly Creamy Condensed Milk Baked Rice Pudding Recipe You’ll Love
Indulge in the ultimate comfort dessert with this Irresistibly Creamy Condensed Milk Baked Rice Pudding Recipe You’ll Love. This rich and velvety pudding combines tender rice with a sweet custard made from whole milk and sweetened condensed milk, delivering a nostalgic flavor that evokes memories of childhood treats. Enhanced with hints of vanilla and warm spices, it’s perfect for family gatherings or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ¾ cup uncooked white rice (short-grain or Arborio)
- 3 cups whole milk
- 1 can sweetened condensed milk (14 oz)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- 2 large eggs
- ½ cup raisins or sultanas (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Cook the rice: Boil 1½ cups of water in a medium pot, add uncooked rice, cover, reduce heat, and simmer for 10–12 minutes until tender. Drain and cool slightly.
- In a large mixing bowl, whisk together whole milk, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt. In another bowl, beat the eggs and gradually whisk them into the milk mixture until smooth.
- Spread the cooked rice evenly in the greased baking dish; sprinkle with raisins if using. Pour the custard mixture over the rice and stir lightly to combine.
- Place the baking dish in a larger pan filled with hot water (water bath) and bake for 45–55 minutes until golden brown with a slight jiggle in the center.
- Let it cool for 10–15 minutes before serving warm or chill for a firmer texture.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 20g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg