Delicious Condensed Milk Rice Pudding (Printable)
Creamy condensed-milk baked rice pudding, golden-topped and delightful warm or chilled.
# What You'll Need:
→ Grains
01 - 3/4 cup uncooked short-grain rice
→ Dairy & Liquids
02 - 1 can (14 oz) sweetened condensed milk
03 - 3 cups whole milk
04 - 2 tablespoons unsalted butter, melted
→ Sweeteners & Flavorings
05 - 1/4 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon, plus extra for sprinkling
08 - 1/4 teaspoon salt
→ Optional
09 - 1/2 cup raisins or sultanas
# How to Make It:
01 - Preheat oven to 325°F. Lightly grease a 2-quart baking dish with butter.
02 - Rinse rice under cold water until water runs clear. Drain thoroughly.
03 - In a large mixing bowl, whisk together sweetened condensed milk, whole milk, melted butter, sugar, vanilla extract, cinnamon, and salt until fully combined.
04 - Stir rinsed rice and optional raisins into the milk mixture, mixing until evenly distributed.
05 - Pour mixture into prepared baking dish and gently stir to ensure rice disperses uniformly throughout.
06 - Bake uncovered for 1 hour, gently stirring every 20 minutes. Continue until pudding is set and surface develops a light golden color.
07 - Remove from oven, allow to cool slightly, and serve warm or chilled. Sprinkle with extra cinnamon if desired.
# Expert Tips:
01 -
- Baking with condensed milk guarantees that ultra-creamy, nostalgic sweetness you can't quite replicate with anything else.
- The top gets beautifully golden while the inside stays lush and comforting, making it a crowd-pleaser for gatherings or rainy-day desserts.
02 -
- If you forget to stir while it's baking, the rice can settle and form an uneven crust, so set a timer.
- Add a splash of milk when reheating leftovers for perfect creaminess—it took a few rewarming mishaps to realize this is key.
03 -
- Freshly grated nutmeg can be a dreamy upgrade if you’re feeling adventurous.
- Baking uncovered lets the top caramelize, so be patient and don’t be tempted to cover it.