Delicious Condensed Milk Rice Pudding (Printable)
Creamy baked rice pudding enriched with condensed milk, lightly golden on top; serve warm or chilled with cinnamon.
# What You Need:
→ Grains
01 - 3/4 cup uncooked short-grain rice
→ Dairy & Liquids
02 - 1 can (14 oz) sweetened condensed milk
03 - 3 cups whole milk
04 - 2 tablespoons unsalted butter, melted
→ Sweeteners & Flavorings
05 - 1/4 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon, plus extra for sprinkling
08 - 1/4 teaspoon salt
→ Optional
09 - 1/2 cup raisins or sultanas
# How-To:
01 - Preheat oven to 325°F. Lightly grease a 2-quart baking dish with butter.
02 - Rinse short-grain rice under cold water until clear. Drain rice thoroughly.
03 - In a large bowl, whisk together sweetened condensed milk, whole milk, melted butter, granulated sugar, vanilla extract, ground cinnamon, and salt.
04 - Stir rinsed rice and, if desired, raisins into the milk mixture.
05 - Pour mixture into prepared baking dish. Gently stir to evenly distribute rice.
06 - Bake uncovered for 1 hour, gently stirring every 20 minutes, until set and the top is lightly golden.
07 - Remove from oven, allow to cool briefly. Serve warm or chilled, garnished with extra cinnamon if desired.
# Expert Tips:
01 -
- The condensed milk enriches everything, making even leftovers taste like a treat nobody expects.
- You only need a handful of familiar ingredients, but the result feels special every single time.
02 -
- Forgetting to stir mid-bake can create a dry crust and uneven rice—set a timer early on.
- Baking too long makes it dense; pull it when it just jiggles in the center.
03 -
- Always taste after baking—adjust sugar or spices next time to your liking.
- A bit of cream in place of some milk gives an even more decadent bite.