Irresistibly Creamy Condensed Milk Baked Rice Pudding Recipe You’ll Love
Indulge in the comforting delight of Irresistibly Creamy Condensed Milk Baked Rice Pudding. This easy-to-make dessert combines tender rice and a luscious custard made with sweetened condensed milk, whole milk, and warm spices. Perfect for family gatherings or cozy nights in, this recipe invites customization with your favorite fruits or nuts. Serve it warm topped with a drizzle of honey, fresh berries, or a dollop of whipped cream for an extra touch of indulgence. With its rich texture and nostalgic flavors, this baked rice pudding is sure to become a cherished favorite.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Comfort Food
Ingredients
Scale
- ¾ cup uncooked white rice (short-grain or Arborio)
- 3 cups whole milk
- 1 can sweetened condensed milk (14 oz)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: ½ cup raisins or sultanas
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Cook the rice in boiling water for 10–12 minutes until tender. Drain and cool slightly.
- In a large bowl, whisk together whole milk, condensed milk, vanilla extract, cinnamon (if using), nutmeg (if using), and salt. Beat the eggs separately and mix into the milk mixture until combined.
- Spread cooked rice evenly in the greased dish. If using raisins, sprinkle them over the rice. Pour the custard mixture over the top and stir gently to combine.
- Bake in a water bath for 45–55 minutes until golden brown with a slight jiggle in the center.
- Cool for 10–15 minutes before serving warm or chill for a firmer texture.
Nutrition
- Serving Size: 1/8 of recipe (approximately 150g)
- Calories: 290
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg