Creamy Condensed Milk Baked Rice Pudding Recipe

There is something truly magical about a dessert that feels like a warm, comforting hug in a bowl. The Creamy Condensed Milk Baked Rice Pudding is exactly that—a luscious and velvety treat that combines tender rice with rich, sweetened condensed milk to create a texture and flavor you won’t soon forget. This dish elevates traditional rice pudding with a baked finish that adds just the right hint of golden crust, making every bite irresistibly creamy and comforting. If you love desserts that are both nostalgic and delightfully indulgent, this recipe will quickly become one of your favorites to make and share.

Ingredients You’ll Need

To create this dreamy Creamy Condensed Milk Baked Rice Pudding, you just need a handful of simple, readily available ingredients that each play an important role in delivering the perfect balance of creaminess, sweetness, and gentle spice. From rice for body and texture, to eggs that provide rich custard structure, these essentials come together beautifully.

• Uncooked white rice (¾ cup/150g): Short-grain or Arborio rice works best for their creamy, starchy consistency when cooked.
• Whole milk (3 cups/720ml): Adds richness and smoothness, essential for that creamy pudding base.
• Sweetened condensed milk (1 can/14 oz/400g): Delivers natural sweetness and indulgent creaminess in every spoonful.
• Vanilla extract (1 teaspoon): A subtle flavor enhancer that brightens and deepens the overall taste.
• Cinnamon (½ teaspoon, optional): Provides a warm and cozy spice note that complements the sweetness beautifully.
• Nutmeg (¼ teaspoon, optional): Adds a hint of earthiness and warmth.
• Salt (¼ teaspoon): Balances the sweetness and enhances all the flavors.
• Large eggs (2): Create custardy richness and help set the pudding to a perfect texture.
• Raisins or sultanas (½ cup/80g, optional): Add chewy bursts of fruity sweetness that contrast nicely with the creamy base.

How to Make Creamy Condensed Milk Baked Rice Pudding

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C). While it warms up, grease an 8×8-inch baking dish to ensure the pudding won’t stick while baking. This simple prep makes cleanup easier and guarantees that golden crust we all love.

Step 2: Cook the Rice

Bring 1½ cups of water to a boil, then add the rice. Cover and lower the heat, letting it simmer gently for about 10–12 minutes or until the grains are tender but not mushy. Drain any excess water and let the rice cool just a bit before moving on. This step ensures your rice has the perfect texture to soak up the custard without becoming overly soft.

Step 3: Prepare the Custard Mixture

In a large bowl, whisk together the whole milk, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt until well combined. In a separate bowl, lightly beat the eggs then slowly whisk them into the milk mixture. This careful blending prevents the eggs from scrambling and helps create a smooth custard that will bake to creamy perfection.

Step 4: Assemble the Pudding

Spread the cooked rice evenly in your prepared baking dish. If you’re using raisins or sultanas, sprinkle them evenly over the rice now. Pour the custard over the rice and gently stir just enough to combine everything without breaking up the rice too much. This layering and gentle mixing is what leads to delightful bites with balanced textures.

Step 5: Bake in a Water Bath

Place your baking dish inside a larger pan, then carefully pour hot water into the outer pan so it comes about halfway up the sides of the baking dish. This classic water bath method helps the pudding bake evenly and gently, preventing curdling while encouraging that luscious, creamy texture. Bake for 45–55 minutes, stirring once halfway through, until the top is golden and the pudding feels set but still jiggles slightly in the center.

Step 6: Cool and Enjoy

Once baked, allow your Creamy Condensed Milk Baked Rice Pudding to cool for 10–15 minutes before serving it warm. If you prefer a firmer texture, simply chill it in the fridge for a couple of hours. Either way, each spoonful will be silky, sweet, and ready to satisfy all your comfort dessert cravings.

How to Serve Creamy Condensed Milk Baked Rice Pudding

Garnishes

A sprinkle of cinnamon or nutmeg on top adds a beautiful fragrance and a pop of color that invites you to dig in. For extra texture and flavor, toasted nuts like almonds or pistachios can give a delightful crunch contrast to the smooth pudding. Fresh fruit such as sliced bananas, berries, or a drizzle of caramel sauce will also enhance the richness and freshness when served.

Side Dishes

This baked rice pudding pairs wonderfully with a simple cup of strong coffee or spiced chai, balancing the rich sweetness with warm, aromatic notes. For a more indulgent occasion, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to boost its creamy appeal.

Creative Ways to Present

Consider serving your Creamy Condensed Milk Baked Rice Pudding in individual ramekins to impress guests or create perfect portion sizes for family dinners. You can also layer it with fresh fruit compote or crunchy granola for an unexpected twist that adds color and texture, making dessert time feel special and festive.

Make Ahead and Storage

Storing Leftovers

Your delicious rice pudding leftovers can be kept in an airtight container in the refrigerator for up to 4 days. The flavors develop even more as it rests, and the texture firms up a bit, making it an excellent next-day treat.

Freezing

While fresh is best, you can freeze the pudding in portions for up to 2 months. Use freezer-safe containers and thaw in the refrigerator overnight. Be aware the texture might soften slightly after freezing, but it will still be very enjoyable.

Reheating

To reheat, warm the pudding gently in the microwave or in a water bath on the stove, stirring occasionally. If the pudding thickens too much, add a splash of milk to bring back that signature creamy consistency.

FAQs

Can I use other types of rice for this pudding?

Yes! Short-grain or Arborio rice is recommended for their creamy texture, but you can experiment with medium-grain rice. Long-grain rice may result in a less creamy pudding because of its lower starch content.

Is it necessary to bake the pudding in a water bath?

The water bath ensures gentle, even cooking that prevents the edges from drying out and the eggs from curdling. While you can skip it, the texture might not be as silky or uniform.

Can I omit the raisins?

Absolutely! Raisins or sultanas add a subtle sweetness and chewiness, but the pudding tastes wonderful even without them. Feel free to add chopped nuts or dried cranberries for different texture variations.

How sweet is this pudding? Can I adjust the sweetness?

This pudding is moderately sweet thanks to the condensed milk, but if you prefer it less sweet, reduce the amount of sweetened condensed milk slightly or skip the optional raisins.

What’s the best way to serve this pudding—warm or cold?

Both ways are fantastic! Warm pudding offers a cozy, comforting experience with a delicate golden crust, while chilled pudding is firmer and refreshing. Try both to see which you prefer.

Final Thoughts

There is something simply unbeatable about cozying up with a homemade Creamy Condensed Milk Baked Rice Pudding that invites smiles and nostalgic sighs with every bite. Its silky texture, gentle sweetness, and inviting aroma will quickly make it a treasured dessert in your kitchen repertoire. Don’t hesitate to make a batch soon—you’ll wonder how you ever lived without this delicious comforting classic.

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