Description

Irresistibly Creamy Condensed Milk Baked Rice Pudding is the perfect blend of nostalgia and comfort, making it an ideal dessert for family gatherings or cozy evenings at home. With a rich custard base enhanced by sweetened condensed milk, tender rice, and a hint of vanilla, this easy-to-make dessert will leave everyone requesting seconds. Whether you serve it warm with a dusting of cinnamon or chilled with fresh fruit, this recipe is versatile and always a crowd-pleaser. Enjoy the creamy texture and delightful flavors that will transport you back to childhood memories with every spoonful.

Ingredients

Scale

¾ cup uncooked white rice (short-grain or Arborio)
3 cups whole milk
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
2 large eggs
½ teaspoon cinnamon (optional)
¼ teaspoon nutmeg (optional)
½ cup raisins (optional)

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Instructions

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
In a medium saucepan, bring 1½ cups of water to boil, then add rice. Cover and simmer for about 10–12 minutes until tender. Drain and cool slightly.
In a large mixing bowl, combine whole milk, sweetened condensed milk, vanilla extract, optional spices, and salt. Whisk in lightly beaten eggs until well mixed.
Spread the cooked rice evenly in the baking dish; if using raisins, sprinkle over the rice. Pour the custard mixture on top and stir gently to combine.
Place the baking dish in a larger pan filled with hot water halfway up the sides of the dish. Bake for 45–55 minutes until golden brown with a slight jiggle in the center.
Allow to cool for 10–15 minutes before serving warm or refrigerate for firmer texture.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe (approximately 125g)
Calories: 240
Sugar: 20g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: <1g
Protein: 7g
Cholesterol: 70mg