Description
This Condensed Milk Baked Rice Pudding is a nostalgic treat that combines creamy rice with the rich sweetness of condensed milk. It’s a comforting dessert that warms the heart and home.
Ingredients
Scale
- ¾ cup (150g) uncooked white rice (short-grain or Arborio)
- 3 cups (720ml) whole milk
- 1 can (14 oz/400g) sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- 2 large eggs
- ½ cup (80g) raisins or sultanas (optional)
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). This ensures that the pudding bakes evenly from the start, preventing any overcooking or undercooking.
- Prepare the rice: In a medium saucepan, bring 1½ cups of water to a boil. Add the ¾ cup of uncooked rice, cover, and reduce the heat to low. Simmer for 10–12 minutes until the rice is just tender but not mushy. You want the grains to hold their shape—check for a slight bite, then drain and let it cool slightly.
- Mix the custard: In a large mixing bowl, whisk together 3 cups of whole milk, 1 can of sweetened condensed milk, 1 teaspoon of vanilla extract, and the optional ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ¼ teaspoon of salt. This combination creates a sweet, aromatic base for your pudding.
- Incorporate the eggs: In a separate bowl, lightly beat the 2 large eggs. Gradually whisk them into the milk mixture until well combined. This step adds richness and helps the pudding set properly.
- Combine rice and custard: Spread the cooked rice evenly in the greased 8×8-inch baking dish. If you’re using raisins or sultanas, sprinkle them over the rice. Gently pour the custard mixture over the rice, then use a spoon to stir it slightly, ensuring the rice is evenly coated.
- Create a water bath: Place the baking dish inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the baking dish. This water bath helps to evenly distribute heat during baking and prevents the pudding from becoming rubbery.
- Bake: Bake in the preheated oven for 45–55 minutes. Stir the mixture once halfway through to ensure even cooking. It’s ready when the top is golden brown and the center has a slight jiggle—this indicates it’s perfectly set.
- Cool and serve: Allow the pudding to cool for about 10–15 minutes before serving. You can enjoy it warm or chill it in the fridge for a firmer texture. If serving chilled, the flavors will deepen, making it even more delightful.
- Prep Time: 15 mins
- Cook Time: 45-55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Ensure the rice is just tender before adding it to the custard mixture. Overcooked rice can lead to a mushy pudding. You can also experiment with different spices like cardamom or allspice for a unique twist.