Description
A creamy and comforting baked rice pudding made with sweetened condensed milk, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- 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.
- In a large bowl, whisk together the whole milk, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- In another bowl, lightly beat the eggs and whisk them into the milk mixture.
- Spread the cooked rice evenly in the baking dish. If you’re using raisins, sprinkle them on top.
- Pour the custard mixture over the rice, gently stirring to combine everything.
- Place the baking dish in a larger pan and pour hot water around it to create a water bath.
- 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.
- 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