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Creamy Condensed Milk Baked Rice Pudding Recipe

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4.3 from 20 reviews

  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings
  • Diet: Vegetarian

Description

This Creamy Condensed Milk Baked Rice Pudding is a rich and comforting dessert made with Arborio rice, whole milk, and sweetened condensed milk. Baked until golden and set, it features warm spices like cinnamon and vanilla, with optional additions such as raisins, lemon zest, and nutmeg garnish. Perfect served warm or chilled, this easy-to-make pudding offers a luxurious texture and a delightful balance of sweetness and creaminess.

Ingredients

Main Ingredients

  • 1 cup uncooked Arborio rice
  • 4 cups whole milk
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Optional Ingredients

  • ½ cup raisins
  • Zest of 1 lemon
  • Ground nutmeg for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pudding.
  2. Rinse Rice: Rinse 1 cup of Arborio rice under cold water until the water runs clear to remove excess starch and prevent clumping during cooking.
  3. Warm Milk Mixture: In a large saucepan, combine 4 cups of whole milk and one 14-ounce can of sweetened condensed milk. Heat gently over medium heat until the mixture is warm but not boiling, stirring occasionally to prevent scorching.
  4. Whisk Eggs: In a separate bowl, whisk 2 large eggs until smooth to prepare for tempering.
  5. Temper Eggs: Slowly add a small amount of the warm milk mixture into the whisked eggs while continuously whisking to gradually raise the temperature of the eggs and avoid curdling.
  6. Combine Egg and Milk Mixture: Pour the tempered eggs back into the saucepan with the warm milk mixture. Stir in 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and ½ teaspoon salt until everything is well combined.
  7. Add Rice and Optional Ingredients: Stir in the rinsed Arborio rice along with ½ cup raisins and the zest of 1 lemon if using. Mix thoroughly to evenly distribute the ingredients.
  8. Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick spray, then pour the pudding mixture evenly into the dish.
  9. Bake: Bake the pudding in the preheated oven for 45–50 minutes, or until the pudding is set and the top is golden brown. A slight jiggle is acceptable, and you can test doneness by inserting a toothpick to check if it comes out mostly clean.
  10. Rest: Allow the baked rice pudding to sit for 10–15 minutes to solidify further and cool slightly for easier serving.
  11. Garnish and Serve: Before serving, sprinkle ground nutmeg on top if desired. Serve warm or chilled according to your preference.

Notes

  • Serve in individual ramekins or bowls for a cozy presentation.
  • Top with fresh berries, whipped cream, toasted nuts, or extra cinnamon for added flavor and texture.
  • Enjoy warm or chilled; pairs wonderfully with warm tea or a chilled dessert wine.
  • Substitution ideas: Replace half the milk with coconut milk for a tropical twist, add cocoa powder for chocolate flavor, or fold in fresh fruits and nuts.
  • Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months.
  • Reheat gently in the oven or microwave; add a splash of milk to restore creaminess if needed.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/creamy-condensed-milk-baked-rice-pudding-recipe/