Delicious Condensed Milk Rice Pudding (Print Page)
Creamy condensed-milk baked rice pudding with a golden top, served warm or chilled; comforting, easy dessert for six.
# 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 the oven to 325°F. Lightly grease a 2-quart baking dish with a small amount of butter.
02 - Rinse the rice under cold water until the water runs clear. Drain thoroughly.
03 - In a large mixing bowl, whisk together the sweetened condensed milk, whole milk, melted butter, granulated sugar, vanilla extract, ground cinnamon, and salt until well blended.
04 - Stir the rinsed rice and optional raisins into the dairy mixture, ensuring everything is evenly incorporated.
05 - Pour the mixture into the prepared baking dish. Gently stir to distribute the rice evenly.
06 - Bake uncovered for 1 hour, gently stirring every 20 minutes to maintain an even texture, until the pudding is set and the surface is lightly golden.
07 - Remove from the oven and let cool slightly. Serve warm or chilled, dusted with additional ground cinnamon if desired.
# Expert Tips:
01 -
- If you&apost tried condensed milk in your rice pudding, you&aposre about to discover the secret to a dreamy, velvet texture.
- This recipe is pure comfort whether you sneak spoonfuls straight from the fridge or gather friends around for a warm dessert after dinner.
02 -
- Stirring during baking is non-negotiable unless you want chewy rice lining the bottom like a surprise layer cake.
- Trying this once with low-fat milk taught me creaminess is not the place to compromise—stick with whole milk or decadent half-and-half.
03 -
- Letting the rice soak up the milk before baking (even just 10 minutes) makes each grain more tender.
- A quick torch or hot broiler for a few seconds at the end gives the top irresistible caramelized spots.