Delicious Condensed Milk Rice Pudding (Printable Version)
Creamy baked rice pudding sweetened with condensed milk, golden on top and irresistible served warm or chilled.
# What You 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
# Directions:
01 - Preheat oven to 325°F. Lightly grease a 2-quart baking dish with butter.
02 - Rinse the rice under cold water until the water runs clear; drain thoroughly.
03 - In a large mixing bowl, whisk together condensed milk, whole milk, melted butter, granulated sugar, vanilla extract, ground cinnamon, and salt until fully incorporated.
04 - Add the rinsed rice (and raisins, if using) to the bowl. Stir gently to combine.
05 - Pour the combined mixture into the prepared baking dish. Gently stir to ensure even distribution of rice and fruit.
06 - Place uncovered dish in oven. Bake for 1 hour, gently stirring every 20 minutes, until set and the top is lightly golden.
07 - Remove from oven and allow to cool slightly. Serve warm or chilled. Sprinkle with additional cinnamon if desired.
# Expert Tips:
01 -
- That deeply creamy, custardy texture owes everything to the condensed milk—hard to believe it’s so little work.
- The cinnamon top and wafting vanilla make each serving feel like a sweet reward any day of the week.
02 -
- If you skip stirring during baking, the rice will stubbornly clump, so a gentle mix is truly worth it.
- Letting it rest after baking helps the pudding set up just right—don’t rush this short wait or it’ll be too runny.
03 -
- Use a metal spoon for stirring during baking—the wooden spoon traps more pudding than it serves you.
- A pinch more salt than you think transforms the whole flavor—don’t be shy.