Introduction

This creamiest condensed milk baked rice pudding is a comforting and easy homemade dessert that’s rich, smooth, and perfectly spiced. With tender rice cooked in milk and a luscious custard base, it’s an irresistible treat for any occasion.

Creamiest Condensed Milk Baked Rice Pudding Recipe - Recipe Image

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

Step 1: Preheat your oven to 325°F (160°C). Butter a 9×9-inch baking dish thoroughly, including the sides.
Step 2: Rinse the rice under cold water until the water runs clear.
Step 3: In a medium saucepan, combine the rinsed rice, 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.
Step 4: While the rice cooks, whisk together the eggs, condensed milk, vanilla extract, and cinnamon in a large bowl until smooth and slightly frothy.
Step 5: Carefully stir the warm cooked rice into the egg and condensed milk mixture, mixing gently to avoid scrambling the eggs.
Step 6: Pour the pudding mixture into the prepared baking dish. Dot the top with about 1 tablespoon of butter.
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.
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; sushi or arborio rice works well.
Swap ground cinnamon with nutmeg or cardamom for a different warming spice profile.
For extra richness, stir in a splash of cream or coconut milk before baking.
Add raisins or chopped dried fruit to the mixture before baking for added sweetness and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if the pudding feels too thick.

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 this recipe because it becomes creamy when cooked. Long-grain rice won’t produce the same texture, but you can substitute arborio rice if needed.

What if I don’t have sweetened condensed milk?

You can make a homemade version by simmering 1 cup of milk with 1 cup of sugar until thickened, but using store-bought condensed milk is easiest and gives the best flavor and texture.

Creamiest Condensed Milk Baked Rice Pudding Recipe

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4.8 from 146 reviews

This Creamiest Condensed Milk Baked Rice Pudding is an easy homemade dessert featuring tender short-grain rice cooked in whole milk and enriched with sweetened condensed milk, eggs, and warm spices. Baked to a golden perfection, this comforting pudding delivers a creamy texture and delightful cinnamon aroma, perfect for a cozy treat.

Author: Stella
Prep Time: 10 minutes
Cook Time: 70 minutes
Total Time: 80 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

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)

Instructions

Preheat and prepare dish: Preheat your oven to 325°F (160°C). Butter a 9×9-inch baking dish thoroughly, including the sides, to prevent sticking and add richness.
Rinse the rice: Rinse 1 cup (200g) of short-grain rice under cold water until the water runs clear to remove excess starch, ensuring a creamy yet distinct texture.
Cook the rice: 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 to prevent sticking. Cook until the rice is tender but still slightly firm, about 18-20 minutes.
Mix the custard base: While the rice is cooking, whisk together 3 large room temperature 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.
Combine rice and custard: Carefully stir the warm cooked rice into the egg and condensed milk mixture gently to avoid scrambling the eggs, ensuring an even, creamy mixture.
Assemble the pudding: Pour the pudding mixture into the prepared baking dish. Dot the top with about 1 tablespoon of butter to add richness and develop a golden crust during baking.
Bake: Bake in the preheated oven for 50 to 60 minutes until the top turns golden and slightly puffed. The edges should be set, and the center should still jiggle slightly when gently shaken, indicating a creamy texture.
Cool and serve: Let the pudding cool for at least 15 minutes before serving. Serve warm or at room temperature. Optionally, sprinkle with additional cinnamon or toasted nuts for extra flavor and texture.

Notes

Use short-grain rice for the creamiest texture; long-grain rice will not achieve the same results.
Allow the eggs to come to room temperature to ensure even mixing and prevent curdling.
The pudding will set further as it cools; do not overbake to avoid dryness.
Optionally garnish with toasted nuts or a sprinkle of cinnamon before serving for added flavor.
Leftovers can be refrigerated for up to 3 days and reheated gently.

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