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Creamy Condensed Milk Baked Rice Pudding Recipe

Creamy Condensed Milk Baked Rice Pudding Recipe
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★★★★★

5.2 from 30 reviews

This irresistibly creamy condensed milk baked rice pudding is a comforting dessert featuring tender, cooked rice soaked in a rich custard made from whole milk, sweetened condensed milk, eggs, and warm spices. Baked in a water bath to ensure perfect texture and a golden top, it’s a delightful treat to serve warm or chilled.

Ingredients

Scale

Rice

  • ¾ cup (150g) uncooked white rice (short-grain or Arborio)
  • 1½ cups water

Custard

  • 3 cups (720ml) whole milk
  • 1 can (14 oz/400g) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon nutmeg (optional)
  • ¼ teaspoon salt

Additional Ingredients

  • ½ cup (80g) raisins or sultanas (optional)

Instructions

  1. Preheat & Prepare: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish to prevent sticking.
  2. Cook Rice: Bring 1½ cups of water to a boil. Add the rice, cover with a lid, and reduce the heat to simmer for 10–12 minutes, or until the rice is just tender. Drain any excess water and let the rice cool slightly.
  3. Make Custard: In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt. In a separate bowl, lightly beat the eggs and then slowly whisk them into the milk mixture to combine thoroughly.
  4. Assemble: Spread the cooked rice evenly across the prepared baking dish. If using raisins or sultanas, sprinkle them over the rice. Pour the custard mixture over the rice and gently stir to combine everything evenly.
  5. Bake: Place the baking dish inside a larger pan and pour hot water around it to create a water bath. Bake for 45–55 minutes, stirring once halfway through, until the pudding is golden on top and just set but still slightly jiggly in the center.
  6. Cool & Serve: Allow the pudding to cool for 10–15 minutes before serving it warm. Alternatively, chill it in the refrigerator if you prefer a firmer texture.

Notes

  • Using a water bath prevents the pudding from cracking and ensures even baking.
  • You can substitute raisins with sultanas or omit them altogether if you prefer.
  • Use short-grain or Arborio rice for the creamiest pudding; long-grain rice will not yield the same texture.
  • For a dairy-free version, substitute whole milk and condensed milk with coconut milk and a dairy-free condensed milk alternative, though the texture and flavor may vary.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
  • Add a pinch of cardamom or orange zest for a flavor twist.

Nutrition

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

Find it online: https://yumwithmia.com/creamy-condensed-milk-baked-rice-pudding-recipe/