Creamy Condensed Milk Rice Pudding Recipe

Introduction

This creamy condensed milk rice pudding is a comforting dessert that delights with its rich texture and warm cinnamon notes. Baked to perfection, it’s a simple treat that brings a homemade touch to your table.

Ingredients

• 1/2 cup (100g) white rice, preferably short-grain or Arborio
• 1 cup water (for cooking rice)
• 1 can (14 oz or 396g) sweetened condensed milk
• 3 cups (720ml) whole milk
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• A pinch of salt
• Butter for greasing the baking dish

Instructions

1. Step 1: In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and water is absorbed. Remove from heat and let it cool slightly.
2. Step 2: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter.
3. Step 3: In a large bowl, whisk together the sweetened condensed milk, whole milk, sugar, eggs, vanilla extract, cinnamon, and salt until smooth and well combined.
4. Step 4: Gently stir the cooked rice into the custard mixture, ensuring it is evenly distributed.
5. Step 5: Pour the rice and custard mixture into the prepared dish. Cover tightly with aluminum foil and bake for 45 minutes.
6. Step 6: Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and the pudding is set.
7. Step 7: Let the pudding rest for 15 minutes before serving. Enjoy warm or chilled.

Tips & Variations

• Use short-grain or Arborio rice for the creamiest texture.
• Adjust the sugar amount to suit your sweetness preference.
• Covering the pudding while baking prevents the top from drying out.
• Letting the pudding sit after baking helps it set and enhances the flavor.
• Garnish with extra cinnamon or fresh fruit for added brightness.

Storage

Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled as a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

While short-grain or Arborio rice is best for a creamy texture, you can use other white rice varieties. Just note the texture may be less creamy.

Is it possible to make this pudding dairy-free?

You can substitute the whole milk with a plant-based milk like almond or oat milk, but the texture and flavor may differ slightly. Use a dairy-free condensed milk alternative if available.

Creamy Condensed Milk Rice Pudding Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

This Creamy Condensed Milk Rice Pudding is a luscious baked dessert featuring tender short-grain rice cooked in a rich custard made from sweetened condensed milk, whole milk, eggs, and gently spiced with vanilla and cinnamon. Baked to perfection with a golden top and a smooth, comforting texture, this delightful treat can be enjoyed warm or chilled and makes an exquisite homemade dessert.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice

• 1/2 cup (100g) white rice, preferably short-grain or Arborio
• 1 cup water (for cooking rice)

Custard

• 1 can (14 oz or 396g) sweetened condensed milk
• 3 cups (720ml) whole milk
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• A pinch of salt

Other

• Butter for greasing the baking dish

Instructions

1. Cook the Rice: In a medium saucepan, combine the 1/2 cup of rice with 1 cup of water. Bring to a boil, then reduce heat to low, cover the saucepan, and simmer for 15–18 minutes or until the rice is tender and water is absorbed. Remove from heat and let it cool slightly.
2. Prep the Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter to prevent sticking and add flavor.
3. Make the Custard: In a large bowl, whisk together the sweetened condensed milk, whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is completely smooth and homogeneous.
4. Combine: Gently stir the cooked rice into the custard mixture. Make sure the rice is evenly distributed throughout the custard for consistent texture and flavor.
5. Bake: Pour the combined rice and custard mixture into the prepared baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Afterward, remove the foil and bake uncovered for an additional 15 minutes or until the top is golden brown and the pudding is set.
6. Cool and Serve: Remove the rice pudding from the oven and allow it to rest for 15 minutes. It can be served warm for a comforting treat or chilled in the refrigerator for a refreshing dessert.

Notes

• Use short-grain or Arborio rice for the best creamy texture.
• Adjust sugar quantity if you prefer less sweetness.
• Be sure to cover the pudding while baking to prevent the top from drying out.
• Letting the pudding sit after baking helps it set properly and improves flavor.
• Can be garnished with additional cinnamon or fresh fruit if desired.

Keywords: rice pudding, creamy dessert, condensed milk pudding, baked rice pudding, custard dessert