Creamiest Condensed Milk Baked Rice Pudding Recipe

Introduction

This creamy baked rice pudding is a comforting homemade dessert featuring sweetened condensed milk and warm cinnamon. It’s easy to prepare and perfect for cozy evenings or special occasions.

Ingredients

• 1 cup (200g) short-grain rice
• 1 can (14 oz / 395g) sweetened condensed milk
• 2 cups (480ml) whole milk
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons butter (for greasing and dotting on top)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Butter a 9×9-inch baking dish thoroughly, including the sides.
2. Step 2: Rinse 1 cup (200g) of short-grain rice under cold water until the water runs clear.
3. Step 3: In a medium saucepan, combine the rinsed rice, 2 cups (480ml) whole milk, and a pinch of salt. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook until the rice is tender but still slightly firm, about 18–20 minutes.
4. Step 4: While the rice cooks, whisk together 3 large eggs, 1 can (395g) sweetened condensed milk, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon in a large bowl until smooth and slightly frothy.
5. Step 5: Carefully stir the warm cooked rice into the egg and condensed milk mixture gently to avoid scrambling the eggs.
6. Step 6: Pour the pudding mixture into the prepared baking dish. Dot the top with about 1 tablespoon of butter.
7. Step 7: Bake in the preheated oven for 50 to 60 minutes until the top is golden and slightly puffed. The edges should be set and the center should jiggle slightly when shaken.
8. Step 8: Let the pudding cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally sprinkled with cinnamon or toasted nuts.

Tips & Variations

• Use short-grain rice for the creamiest texture; arborio rice also works well.
• For extra richness, replace half of the whole milk with cream.
• Add a handful of raisins or chopped dried fruit for texture and flavor.
• Sprinkle with nutmeg or cardamom in place of cinnamon for a different spice profile.

Storage

Store leftover rice pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The pudding may firm up when chilled but will soften again when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Short-grain rice is best for a creamy texture, but medium-grain or arborio rice can substitute. Avoid long-grain rice as it won’t yield the same creaminess.

Do I need to rinse the rice?

Rinsing the rice removes excess starch and prevents clumping, helping achieve a smooth pudding.

Creamiest Condensed Milk Baked Rice Pudding Recipe

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★★★★★

4.9 from 123 reviews

• Author: Rafael
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

This Creamiest Condensed Milk Baked Rice Pudding is an easy homemade dessert that combines tender short-grain rice, sweetened condensed milk, and warm spices to create a luscious, comforting treat. Baked to perfection with a buttery top, this classic pudding is smooth, creamy, and perfect for serving warm or at room temperature.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup (200g) short-grain rice
• 1 can (14 oz / 395g) sweetened condensed milk
• 2 cups (480ml) whole milk
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons butter (for greasing and dotting on top)

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Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 325°F (160°C). Butter a 9×9-inch baking dish thoroughly, including the sides, to prevent the pudding from sticking and to add richness.
2. Rinse the Rice: Rinse 1 cup of short-grain rice under cold water until the water runs clear to remove excess starch and prevent it from becoming too gummy.
3. Cook the Rice: In a medium saucepan, combine the rinsed rice, 2 cups of whole milk, and a pinch of salt. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Cook until the rice is tender but still slightly firm, about 18-20 minutes.
4. Mix the Wet Ingredients: While the rice cooks, whisk together 3 large eggs, 1 can of sweetened condensed milk, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon in a large bowl until smooth and slightly frothy to ensure even blending and flavor distribution.
5. Combine Rice and Mixture: Carefully stir the warm cooked rice into the egg and condensed milk mixture gently to avoid scrambling the eggs, creating a smooth pudding base.
6. Assemble in Baking Dish: Pour the pudding mixture into the prepared baking dish. Dot the top with about 1 tablespoon of butter to add flavor and help create a golden crust.
7. Bake the Pudding: Bake in the preheated oven for 50 to 60 minutes until the top is golden and slightly puffed, the edges are set, and the center still jiggles slightly, indicating perfect doneness.
8. Cool and Serve: Let the pudding cool for at least 15 minutes before serving. You can enjoy it warm or at room temperature, optionally sprinkled with additional cinnamon or toasted nuts for extra texture and flavor.

Notes

• Use short-grain rice for the creamiest texture in your pudding.
• Rinsing the rice removes excess starch which prevents it from becoming too sticky.
• Be gentle when combining the hot rice with the egg mixture to avoid curdling.
• Let the pudding cool slightly to set properly before serving.
• Top with cinnamon or toasted nuts for added flavor and crunch.

• Prep Time: 10 minutes
• Cook Time: 18 minutes (rice cooking) + 50-60 minutes (baking)
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: baked rice pudding, condensed milk dessert, creamy rice pudding, easy homemade dessert, cinnamon rice pudding