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To make this creamy treat, you need these key items: - 1 cup uncooked rice (short grain or arborio for creaminess) - 2 cups water - 2 cups whole milk - 1 can (14 oz) sweetened condensed milk - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - Pinch of salt These ingredients blend well to create a rich flavor. The rice gives the pudding its base, while the sweetened condensed milk adds a creamy sweetness. You can elevate your pudding with these optional items: - 1/4 teaspoon nutmeg - 1/2 cup raisins or currants - Zest of 1 lemon or orange Adding nutmeg gives a warm spice note. Raisins or currants add a fruity touch. Citrus zest brightens the flavor, making it lively. Feel free to try these fun twists: - Use coconut milk instead of whole milk for a tropical flair. - Swap in brown rice for a nuttier taste. - Add chocolate chips for a sweet surprise. These variations let you customize your pudding to your liking. Each choice offers a new taste experience. Experiment and enjoy! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This ensures a perfect bake. Next, rinse 1 cup of uncooked rice under cold water. Rinsing removes extra starch. You want the water to run clear. In a medium pot, combine the rinsed rice with 2 cups of water. Bring this to a boil, then lower the heat. Cover and let it simmer for about 15-20 minutes. The rice should be tender and the water absorbed. Once done, remove it from heat and set it aside. In a large bowl, whisk together 2 cups of whole milk, 1 can (14 oz) of sweetened condensed milk, and 2 large eggs. Add 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and a pinch of salt. If using, add 1/4 teaspoon of nutmeg for extra flavor. Mix until the mixture is smooth. After the rice cools a bit, stir it into the milk mixture. If you wish, fold in 1/2 cup of raisins or currants and the zest of 1 lemon or orange. These add great flavor. Pour the rice mixture into a greased baking dish, about 9x9 inches. Place it in your preheated oven. Bake for 45-50 minutes. You want the top to be golden brown and the pudding to be set. It should jiggle slightly in the center when done. After baking, allow the pudding to cool slightly. You can slice it into squares or scoop it into bowls. For a nice touch, serve it warm or chilled with extra cinnamon on top. A drizzle of condensed milk adds sweetness too. To make your rice pudding creamy, use short-grain rice like arborio. This rice releases starch, which adds creaminess. Rinse the rice well to remove excess starch. Cook the rice until tender, but don't overcook it. Mixing the rice with whole milk and sweetened condensed milk creates a rich texture. Bake it until the top is golden for a nice finish. Avoid using long-grain rice; it won't provide the same creamy feel. Don't skip rinsing the rice. This step is key to preventing clumping. Watch the baking time closely. Overbaking will dry out the pudding. If it jiggles slightly in the center, it's perfect. If you add raisins or currants, make sure to fold them in gently. This keeps them evenly distributed. Serve the pudding warm or chilled. Dust the top with cinnamon for an extra touch. For added sweetness, drizzle more condensed milk on top. It pairs well with fresh fruits like berries or banana slices. You can also serve it with a scoop of ice cream for a delightful treat. Pro Tips Use Short Grain Rice: For a creamier texture, opt for short grain rice or arborio. These types absorb milk better and yield a richer pudding. Cool the Rice: Allow the cooked rice to cool slightly before mixing it with the milk mixture. This prevents the eggs from scrambling when added. Check for Doneness: When baking, the pudding should be golden brown on top and have a slight jiggle in the center. This indicates it’s set but still creamy. Flavor Variations: Experiment with different spices or extracts, such as almond extract or cardamom, to add unique flavors to your rice pudding. {{image_2}} You can choose different types of rice for your pudding. Short grain rice, like arborio, gives a creamy texture. Sushi rice also works well. Long grain rice is less creamy, but it cooks nicely too. Each rice brings its own flavor and feel. Experiment to find your favorite! Adding flavors can make your pudding even better. Try mixing in dried fruits like raisins or currants for sweetness and texture. If you like citrus, add lemon or orange zest for a fresh twist. A splash of coconut milk can add richness. For a touch of spice, you could include cardamom or ginger. Get creative and make it your own! If you want to switch up the sweetness, consider alternatives to condensed milk. Maple syrup or honey can add a unique flavor. Agave syrup is another option for a lighter touch. You could also use brown sugar for a deeper taste. Adjust the amount to suit your sweetness level. To keep your condensed milk baked rice pudding fresh, let it cool first. Once it’s cool, cover it tightly with plastic wrap or foil. You can also use an airtight container. This helps keep it moist and tasty. Store it in the fridge for up to five days. When ready to enjoy leftovers, take out what you need. Place it on a microwave-safe plate. Heat it in the microwave for about 30 seconds to a minute. If you like, add a splash of milk to make it creamy again. Stir it well before eating. If you want to save some for later, you can freeze it. Cut the rice pudding into squares. Wrap each square in plastic wrap, then place them in a freezer bag. Squeeze out the air to prevent freezer burn. It can stay in the freezer for up to three months. When you’re ready, thaw it in the fridge overnight before reheating. Yes, you can make this recipe without eggs. You can use a mix of cornstarch and water. For every egg, use 2 tablespoons of cornstarch mixed with 3 tablespoons of water. This keeps the pudding creamy. It also helps bind the ingredients. To make rice pudding without condensed milk, use regular milk or almond milk. You can add sugar to taste, about 1/2 cup. Use 2 cups of milk with 1/2 cup of sugar. This gives it sweetness and creaminess like condensed milk. Serve baked rice pudding warm or chilled. Dust it with cinnamon for extra flavor. You can drizzle more condensed milk on top if you like it sweeter. It pairs well with fresh fruit or whipped cream, too! In this post, I covered the key ingredients for condensed milk baked rice pudding and shared step-by-step instructions. We explored tips for a creamy texture, common mistakes to avoid, and variations to try. Proper storage and reheating methods ensure your pudding stays fresh. Remember, you can customize this dish with different rice types, sweeteners, and flavors. Enjoy making this simple yet tasty dessert! Your creativity can lead to delicious results every time.

Condensed Milk Baked Rice Pudding

A creamy and sweet baked rice pudding made with condensed milk, perfect for dessert.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup uncooked rice (short grain or arborio for creaminess)
  • 2 cups water
  • 2 cups whole milk
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1 pinch salt
  • 1/2 cup raisins or currants (optional)
  • 1 zest of 1 lemon or orange (optional for added flavor)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
  • In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water has been absorbed. Remove from heat and set aside.
  • In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, eggs, vanilla extract, ground cinnamon, nutmeg, and a pinch of salt until smooth.
  • Once the rice is slightly cooled, add it to the milk mixture and stir to combine. If using, fold in the raisins or currants and lemon or orange zest for an extra burst of flavor.
  • Pour the rice mixture into a greased baking dish (about 9x9 inches).
  • Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the pudding is set. It should have a slight jiggle in the center.
  • Allow the pudding to cool slightly before slicing it into squares or scooping it into bowls.

Notes

Serve warm or chilled, dusted with extra cinnamon on top. You can also drizzle with a bit more condensed milk for added sweetness!
Keyword baked, dessert, rice pudding