Condensed Milk Baked Rice Pudding Recipe

Get ready to fall head over heels for this Condensed Milk Baked Rice Pudding! This dreamy, creamy classic is all about pure comfort and nostalgia, blending fragrant rice, luscious sweetened condensed milk, and gentle spices into a dessert that hugs your soul with every spoonful. Whether you’re looking for an after-dinner treat or a cozy breakfast surprise, this recipe brings the rich flavors and irresistible texture that make it an all-time favorite among rice pudding fans.

Ingredients You’ll Need

One of the best things about Condensed Milk Baked Rice Pudding is how it transforms a handful of staples into something truly extraordinary. Every ingredient has a role to play, from the chewy rice to the vanilla-scented custard, so choose with care and enjoy the magic that unfolds!

• White rice (short-grain or Arborio): These varieties yield the creamiest texture, perfect for soaking up all that sweet, milky goodness.
• Whole milk: Adds rich body and smoothness, creating the backbone of the custard.
• Sweetened condensed milk: The not-so-secret ingredient! It brings lush sweetness and thickness, setting this rice pudding apart.
• Vanilla extract: Invites a beautiful aroma and rounds out the flavor, making every bite taste like home.
• Cinnamon (optional): A cozy hint of spice, classic in baked rice pudding recipes.
• Nutmeg (optional): Just a pinch brings a lovely warmth and depth.
• Salt: Don’t skip it—a touch of salt balances all the sweetness and brightens the flavors.
• Eggs: Essential for that custardy, set texture that makes this pudding so irresistible.
• Raisins or sultanas (optional): For pops of sweetness and chewy contrast throughout.
• Unsalted butter: Used for greasing the baking dish, it adds a subtle richness and prevents sticking.
• Garnishes (optional): Extra cinnamon, nutmeg, honey, caramel sauce, whipped cream, or fresh berries elevate this pudding from humble to heavenly.

How to Make Condensed Milk Baked Rice Pudding

Step 1: Preheat the Oven & Prepare the Dish

Start by preheating your oven to 325°F (165°C). The gentle, even heat is perfect for achieving that creamy baked texture everyone loves in Condensed Milk Baked Rice Pudding. Next, take a moment to butter your baking dish generously—this prevents sticking and adds a little extra flavor at the edges.

Step 2: Cook the Rice

Bring 1 ½ cups of water to a rapid boil in a saucepan, then add the rice. Lower the heat and let it simmer away gently for 10 to 12 minutes, covered, until the grains are tender but not mushy. Drain off excess water and let the rice cool just a bit—this quick par-cook method keeps the pudding texture spot-on.

Step 3: Make the Custard Mixture

In a large bowl, combine the whole milk, sweetened condensed milk, vanilla, and your spices. Whisk them together until smooth and fragrant. In a separate bowl, beat the eggs lightly and slowly drizzle them into the milk mixture, whisking constantly so you end up with a silky custard base ready to embrace the rice.

Step 4: Assemble the Rice Pudding

Spread the cooled rice evenly in your prepared baking dish. Sprinkle the raisins or sultanas on top if you’re using them—don’t be shy! Next, pour the custard mixture over the rice, stirring gently to ensure every grain is beautifully coated and the dried fruit is dotted throughout.

Step 5: Bake the Rice Pudding

For the silkiest possible result, place your baking dish inside a larger roasting pan and carefully fill the outer pan with hot water until it reaches halfway up the sides. This water bath (bain-marie) is a game-changer—it prevents curdling and keeps your Condensed Milk Baked Rice Pudding luxuriously creamy. Bake for 45 to 55 minutes, stirring once mid-bake, until the top is lightly golden and the center is set but still gives a little jiggle.

Step 6: Cool & Serve

Let the pudding cool for 10 to 15 minutes so it sets up just right and the flavors meld together. Serve it warm and spoonable for the ultimate comfort, or refrigerate for a firmer, sliceable treat. Sprinkle a little extra cinnamon if you like, and get ready for smiles all around!

How to Serve Condensed Milk Baked Rice Pudding

Garnishes

This dish shines all on its own, but a flourish of garnishes can take your Condensed Milk Baked Rice Pudding to new heights. Try a dusting of cinnamon or nutmeg for a cozy finish, a drizzle of honey or caramel for added decadence, or a dollop of whipped cream and a sprinkle of fresh berries for an elegant touch.

Side Dishes

This rice pudding is lovely paired with a cup of coffee or black tea for a mid-afternoon treat. For a brunch spread, serve alongside fresh fruit salad or buttery toast soldiers—its gentle sweetness and creamy texture complement a whole range of breakfast favorites.

Creative Ways to Present

If you’re serving guests, spoon the pudding into individual ramekins or pretty glass jars, layering with fresh berries or a swirl of jam for visual flair. For a nostalgic vibe, try dishing it into vintage bowls and finishing with a swirl of cream—Condensed Milk Baked Rice Pudding is a showstopper however you choose to serve it!

Make Ahead and Storage

Storing Leftovers

Leftover pudding keeps beautifully! Cover the dish tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days—the flavors only become more mellow and integrated with a little time.

Freezing

Yes, you can freeze Condensed Milk Baked Rice Pudding. Allow it to cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge for best results; keep in mind the texture may change slightly, becoming thicker.

Reheating

For the coziest results, reheat individual portions in the microwave for 30 to 60 seconds, stirring halfway through. If you’re warming up a larger batch, a covered oven-safe dish at 300°F (150°C) for about 15 minutes works well. Add a splash of milk if needed to loosen things up.

FAQs

Can I use a different type of rice for this pudding?

Short-grain or Arborio rice is ideal for the creamy texture, but you can use regular long-grain if that’s what you have. It will still turn out delicious, just a touch less creamy in consistency.

Is it necessary to bake it in a water bath?

For the very best results, a water bath is highly recommended. It keeps the baking temperature gentle and even, so your Condensed Milk Baked Rice Pudding stays creamy and prevents the eggs from curdling.

Can I make Condensed Milk Baked Rice Pudding without eggs?

Absolutely! For an egg-free version, simply omit the eggs—your pudding will set a bit softer, but the condensed milk gives plenty of body and sweetness. You can also add a tablespoon of cornstarch to the milk to help thicken.

How do I prevent my rice pudding from drying out?

Stirring once during baking helps distribute the custard, and the water bath is crucial for preventing dryness. If you notice the top browning too quickly, tent it with foil toward the end of baking.

What’s the best way to make this dessert ahead for a party?

You can fully bake Condensed Milk Baked Rice Pudding a day in advance, then chill it. The flavor deepens overnight, and you can gently reheat before serving or serve cold with your favorite toppings for an effortless dessert everyone loves.

Final Thoughts

If classic comfort is what you’re after, I can’t think of anything better than homemade Condensed Milk Baked Rice Pudding. It’s a recipe that’s as joyful to share as it is to eat, and your kitchen will smell amazing while it bakes! Treat yourself and the people you love to this timeless delight—you’ll be making it again and again.

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