Creamy, cozy, and oven-baked to perfection, this Condensed Milk Baked Rice Pudding is comfort food at its finest. The rich condensed milk gives it a smooth sweetness, while the baked finish creates a golden, caramelized top. Whether it’s for Sunday dessert or a chilly evening treat, this recipe will make your kitchen smell like home.
Table of Contents
Why You’ll Love This Recipe
This baked rice pudding is the ultimate combination of creamy texture, nostalgic flavor, and simple preparation. Every spoonful feels like a hug in a bowl.
- Classic comfort dessert made from pantry staples
- Naturally sweetened with condensed milk—no extra sugar needed
- Creamy inside with a lightly golden baked crust
- Customizable with raisins, cinnamon, or nutmeg
- Perfect for make-ahead desserts or family gatherings
- Delicious warm or chilled the next day
I grew up watching my mom stir a pot of rice pudding on our old gas stove, always finishing it with a baked layer that turned golden and fragrant. Now, I bake mine the same way—slow, steady, and full of heart. This dessert reminds me of those quiet Texas evenings when the smell of vanilla and milk filled the whole house.
Ingredients You’ll Need
This simple dessert uses only a handful of pantry staples. The condensed milk brings creaminess, while eggs help set that custard-like texture.
Main Ingredients
- ¾ cup (150g) uncooked white rice (short-grain or Arborio) – For a creamy base.
- 3 cups (720ml) whole milk – Adds richness and helps the rice cook tender.
- 1 can (14 oz/400g) sweetened condensed milk – For sweetness and creaminess.
- 1 teaspoon vanilla extract – Enhances the aroma.
- ½ teaspoon cinnamon (optional) – Adds warmth and spice.
- ¼ teaspoon nutmeg (optional) – Complements the cinnamon.
- ¼ teaspoon salt – Balances the sweetness.
- 2 large eggs – Helps the pudding set during baking.
- ½ cup (80g) raisins or sultanas (optional) – Traditional touch of sweetness.
Optional Add-Ons or Substitutes
- Use coconut milk for a tropical twist.
- Add orange zest for brightness.
- Skip the raisins if you prefer a smooth texture.
- Substitute brown rice for a nuttier flavor.
- Sprinkle extra cinnamon sugar before baking for a caramelized crust.
- Serve with whipped cream or fresh fruit on top.
Step-by-Step Instructions
This rice pudding is baked low and slow to achieve that creamy, custard-like center with a golden top. Here’s how to make it right every time.
- Preheat the oven to 350°F (175°C). (You’ll want a gentle bake for an even custard.)
- Cook the rice. In a saucepan, simmer rice in water until tender but not mushy. Drain any excess water. (The rice should still hold shape.)
- Combine the wet ingredients. In a large bowl, whisk together milk, condensed milk, eggs, vanilla, salt, and spices.
- Add the rice. Stir the cooked rice into the milk mixture until well combined. (This ensures even texture throughout.)
- Add raisins (if using). Fold them in gently so they distribute evenly.
- Pour into a greased baking dish. Use a shallow 2-quart casserole or pie dish.
- Bake for 45–55 minutes. The top should be lightly golden, and the center just set. (It will firm up as it cools.)
- Cool before serving. Serve warm or chilled depending on your mood.
Quick Reminders:
- Don’t overbake—it should be creamy, not dry.
- Stir gently before baking to avoid breaking the rice.
- Sprinkle cinnamon on top for extra flavor.
- Let it rest at least 10 minutes before serving.
Expert Tips for Success
Small details can make a big difference in the texture and flavor of this pudding.
- Use short-grain rice—it releases more starch for creaminess.
- Don’t skip the salt—it balances the sweetness perfectly.
- Temper eggs by whisking warm milk into them slowly before combining.
- Bake in a water bath for extra silky texture.
- Add a layer of foil if the top browns too quickly.
- Let it rest before cutting—it thickens as it cools.
- Store leftovers in the fridge to enjoy chilled the next day.
These tips will ensure your baked rice pudding comes out perfectly every single time—creamy, comforting, and golden-topped.
Serving Suggestions
Condensed Milk Baked Rice Pudding is beautiful on its own, but pairing it with the right sides turns it into a showstopper.
- Dust with cinnamon sugar before serving
- Drizzle with honey or caramel sauce
- Top with toasted coconut or nuts for crunch
- Pair with a cup of chai or black coffee
- Serve with fresh berries or fruit compote
- Enjoy it warm beside Cinnamon Sugar Blondies for the perfect dessert duo
For something extra cozy, I love pairing this pudding with my Garlic Parmesan Dinner Rolls during Sunday brunch—sweet, savory, and satisfying in every bite.
Storing and Reheating
This pudding keeps beautifully, making it ideal for meal prep or make-ahead desserts.
How to Store It
- Cool completely before covering.
- Store in airtight containers or wrap with plastic.
- Keep in the fridge for up to 4 days.
- Avoid freezing—it can separate when thawed.
- Stir before serving chilled for best texture.
How to Reheat It - Reheat individual portions in the microwave for 30–45 seconds.
- Warm larger portions in the oven at 325°F for 10–15 minutes.
- Add a splash of milk before reheating to refresh creaminess.
- Avoid overheating to prevent curdling.
- Serve with a sprinkle of cinnamon or drizzle of condensed milk.
Even reheated, this pudding stays creamy and comforting—like a warm hug on a busy day.
Frequently Asked Questions
Can I use leftover rice?
Yes! Leftover cooked rice works perfectly. Just reduce the bake time slightly since the rice is already tender.
Can I make this without eggs?
You can substitute 2 tablespoons of cornstarch whisked into the milk mixture for a softer, egg-free version.
What if I don’t have condensed milk?
Use ¾ cup sugar and an extra ½ cup milk to replace it. The flavor will be lighter but still sweet.
Final Thoughts
This Condensed Milk Baked Rice Pudding is one of those recipes that never fails to bring comfort. Simple ingredients, slow baking, and that unmistakable creamy sweetness make it timeless. Each spoonful reminds you that dessert doesn’t need to be complicated to taste special.
- Keep it simple—let the condensed milk shine.
- Bake slowly for that custard-like perfection.
- Share it warm with someone you love.
From my kitchen to yours, may this rice pudding bring warmth, sweetness, and a bit of nostalgia to your table.
Condensed Milk Baked Rice Pudding
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- In a saucepan, simmer rice in water until tender but still holding shape. Drain any excess water.
- In a large bowl, whisk together milk, condensed milk, eggs, vanilla extract, salt, cinnamon, and nutmeg (if using).
- Stir the cooked rice into the milk mixture until evenly combined.
- Fold in raisins or sultanas if using.
- Pour the mixture into a greased shallow 2-quart baking dish.
- Bake for 45–55 minutes until the top is lightly golden and center is just set.
- Cool for at least 10 minutes before serving. Serve warm or chilled.
Notes
- Use short-grain or Arborio rice for the best texture. Optional add-ins like raisins, cinnamon, or nutmeg enhance the flavor.
- For an egg-free version, use cornstarch instead. Times estimated from method defaults due to missing explicit durations.
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