Creamiest Condensed Milk Baked Rice Pudding Recipe
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.
- 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
