Creamy Condensed Milk Rice Pudding Recipe

Introduction

This creamy rice pudding brings together tender rice and rich condensed milk for a comforting dessert that’s both easy and indulgent. With a hint of cinnamon and vanilla, it’s perfect for sharing any time of year.

Ingredients

• 1/2 cup (100g) white rice, preferably short-grain or Arborio
• 1 can (14 oz or 396g) sweetened condensed milk
• 3 cups (720ml) whole milk
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• A pinch of salt
• Butter for greasing the baking dish

Instructions

1. Step 1: In a medium saucepan, combine the rice and 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes until the rice is tender. Remove from heat and let cool slightly.
2. Step 2: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with butter.
3. Step 3: In a large bowl, whisk together the sweetened condensed milk, whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth.
4. Step 4: Stir the cooked rice into the custard mixture until evenly combined.
5. Step 5: Pour the rice and custard mixture into the prepared baking dish. Cover the dish with foil and bake for 45 minutes.
6. Step 6: Remove the foil and continue baking uncovered for an additional 15 minutes, until the top is golden and the pudding is set.
7. Step 7: Allow the pudding to rest for 15 minutes before serving. It can be enjoyed warm or chilled based on your preference.

Tips & Variations

• For extra creaminess, use a combination of whole milk and cream instead of just milk.
• Add raisins or chopped nuts to the custard mixture for added texture and flavor.
• Sprinkle a little nutmeg on top before baking for a warm, spicy aroma.
• Use a slow cooker to cook the pudding slowly on low heat for a hands-off approach.

Storage

Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of milk to loosen the texture if needed. This pudding also tastes great chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, short-grain or Arborio rice is best because they release more starch and create a creamier pudding, but medium-grain rice can also work. Avoid long-grain rice as it tends to be less creamy.

Is it necessary to bake the pudding?

Baking helps the pudding set and develop a golden top, but you can cook the mixture on the stove for a stovetop rice pudding version if you prefer.

Creamy Condensed Milk Rice Pudding Recipe

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★★★★★

5 from 142 reviews

This mouth-watering Creamy Rice Pudding with Condensed Milk is a luscious dessert that combines tender short-grain rice cooked to perfection, rich sweetened condensed milk, and a smooth custard baked until golden and set. Flavored with vanilla and a hint of cinnamon, this pudding offers a comforting, creamy texture perfect for serving warm or chilled.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice

• 1/2 cup (100g) white rice, preferably short-grain or Arborio
• 1 cup water (for cooking rice)

Custard

• 1 can (14 oz or 396g) sweetened condensed milk
• 3 cups (720ml) whole milk
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• A pinch of salt

Other

• Butter for greasing the baking dish

Instructions

1. Cook the Rice: In a medium saucepan, combine the 1/2 cup of rice with 1 cup of water. Bring to a boil, then reduce heat to low, cover the saucepan, and simmer for 15–18 minutes or until the rice is tender and water is absorbed. Remove from heat and let it cool slightly.
2. Prep the Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter to prevent sticking and add flavor.
3. Make the Custard: In a large bowl, whisk together the sweetened condensed milk, whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is completely smooth and homogeneous.
4. Combine: Gently stir the cooked rice into the custard mixture. Make sure the rice is evenly distributed throughout the custard for consistent texture and flavor.
5. Bake: Pour the combined rice and custard mixture into the prepared baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Afterward, remove the foil and bake uncovered for an additional 15 minutes or until the top is golden brown and the pudding is set.
6. Cool and Serve: Remove the rice pudding from the oven and allow it to rest for 15 minutes. It can be served warm for a comforting treat or chilled in the refrigerator for a refreshing dessert.

Notes

• Use short-grain or Arborio rice for best creamy texture.
• Adjust sugar if you prefer less sweetness.
• Be sure to cover the pudding while baking to prevent the top from drying out.
• Letting the pudding sit helps it set properly and improves flavor.
• Can be garnished with additional cinnamon or fresh fruit if desired.

Keywords: rice pudding, creamy dessert, condensed milk pudding, baked rice pudding, custard dessert