Irresistibly Creamy Condensed Milk Baked Rice Pudding Recipe You’ll Love

Indulging in Comfort: A Delightful Rice Pudding Experience

There’s something uniquely comforting about a warm bowl of rice pudding, especially one as irresistibly creamy as this condensed milk version. Growing up, I often fondly remembered cozy evenings when the sweet aroma of baked rice pudding filled the air. It’s not just a dessert; it’s a warm hug in a bowl. This recipe perfectly balances the richness of condensed milk with the subtle warmth of spices like cinnamon and nutmeg, making it an instant classic for any occasion—from family brunches to holiday dinners.

Reasons You’ll Love This Recipe

What makes this baked rice pudding special? For starters, it’s incredibly easy to prepare, making it perfect even for weeknight dessert cravings. Using just a handful of ingredients, you can craft a dish that feels utterly indulgent without breaking the bank. It’s a budget-friendly treat that’s kid-approved and guaranteed to please everyone at the table.

Imagine gathering around with family, spoons digging into that creamy custard, topped with delicate raisins or just enjoyed on its own. This dish not only offers a satisfying sweetness but also a nostalgic experience that evokes memories of home and warmth.

“This rice pudding was so creamy and delicious! I can’t believe how simple it was to make. A new family favorite!” – Happy Home Cook

Step-by-Step Guide to Cooking It

Making this rice pudding involves a delightful process that elevates simple ingredients into a heartwarming dessert. You’ll start by cooking the rice until it’s just tender, then combine it with a creamy custard mixture featuring whole milk and sweetened condensed milk. The unexpected step of baking in a water bath guarantees the pudding’s velvety texture.

Here’s how the magic unfolds:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Cook the rice and prepare your custard.
3. Layer and bake to perfection!

What You’ll Need

Here’s your ingredient checklist to ensure this fantastic dessert comes together smoothly:

• ¾ cup (150g) uncooked white rice (short-grain or Arborio)
• 3 cups (720ml) whole milk
• 1 can (14 oz/400g) sweetened condensed milk
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)
• ¼ teaspoon nutmeg (optional)
• ¼ teaspoon salt
• 2 large eggs
• ½ cup (80g) raisins or sultanas (optional)

Feel free to adjust some ingredients! For instance, if you need a dairy-free option, consider coconut milk for a tropical twist.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Bring 1½ cups of water to a boil in a saucepan, then add the rice. Cover and let it simmer for 10–12 minutes until tender. Drain and allow to cool slightly.
3. In a large bowl, whisk together the whole milk, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. In another bowl, lightly beat the eggs and whisk them into the milk mixture.
5. Spread the cooked rice evenly in the baking dish. If you’re using raisins, sprinkle them on top.
6. Pour the custard mixture over the rice, gently stirring to combine everything.
7. Place the baking dish in a larger pan and pour hot water around it to create a water bath.
8. Bake in the preheated oven for 45–55 minutes, stirring once halfway through, until the pudding is golden and just set with a slight jiggle in the center.
9. Let it cool for 10–15 minutes before serving warm, or chill it for a firmer texture.

Best Way to Serve

This creamy baked rice pudding can be enjoyed in various delightful ways! Serve it warm with a sprinkle of cinnamon on top or a dollop of whipped cream for added decadence. It also pairs beautifully with fresh berries or a drizzle of caramel sauce if you’re feeling extra indulgent. For a light, contrasting flavor, serve with a side of citrus fruit salad or poached pears.

How to Store

To keep your baked rice pudding fresh, let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, you can freeze individual portions in freezer-safe containers—just thaw in the fridge overnight when you’re ready to enjoy again, and gently reheat in the microwave.

Pro Chef Tips

• For an extra creamy texture, consider adding a tablespoon of unsalted butter to the rice mixture before baking.
• Experiment with different spices—cardamom or ginger can add an exciting twist.
• If you prefer a firmer pudding, increase the baking time slightly while keeping an eye on it for doneness.

Creative Twists

Feel free to get creative with this recipe! Try substituting the raisins with dried cherries or cranberries for a tart flavor. You can also add a splash of almond extract for a nutty twist or incorporate some zested lemon or orange peel for a refreshing citrus note. Making it gluten-free? You’re in luck! This recipe is gluten-free as written, thanks to the naturally gluten-free rice.

Helpful FAQs

How long does this rice pudding take to prepare?
Preparation typically takes about 15 minutes, with an additional baking time of 45–55 minutes.

Can I substitute the condensed milk?
Yes! You can use a homemade version or a non-dairy condensed milk alternative, but results may vary slightly.

How do I know when the rice pudding is done?
Your pudding should be golden and have a slight jiggle in the center. It will continue to set as it cools.

Dive into the delightful sweetness of this baked rice pudding, and let it transport you back to comforting moments and warm memories. Enjoy every creamy spoonful!

Baked Rice Pudding

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• Total Time: 70 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A creamy and comforting baked rice pudding made with sweetened condensed milk, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• ¾ cup (150g) uncooked white rice (short-grain or Arborio)
• 3 cups (720ml) whole milk
• 1 can (14 oz/400g) sweetened condensed milk
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)
• ¼ teaspoon nutmeg (optional)
• ¼ teaspoon salt
• 2 large eggs
• ½ cup (80g) raisins or sultanas (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Bring 1½ cups of water to a boil in a saucepan, then add the rice. Cover and let it simmer for 10–12 minutes until tender. Drain and allow to cool slightly.
3. In a large bowl, whisk together the whole milk, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. In another bowl, lightly beat the eggs and whisk them into the milk mixture.
5. Spread the cooked rice evenly in the baking dish. If you’re using raisins, sprinkle them on top.
6. Pour the custard mixture over the rice, gently stirring to combine everything.
7. Place the baking dish in a larger pan and pour hot water around it to create a water bath.
8. Bake in the preheated oven for 45–55 minutes, stirring once halfway through, until the pudding is golden and just set with a slight jiggle in the center.
9. Let it cool for 10–15 minutes before serving warm, or chill it for a firmer texture.

Notes

Serve warm with a sprinkle of cinnamon or a dollop of whipped cream. Store in the refrigerator for up to 4 days or freeze individual portions.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 15g
• Sodium: 220mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 80mg

Keywords: rice pudding, dessert, baked pudding, creamy dessert, comfort food