Delicious Condensed Milk Baked Pudding (Printable Version)
Creamy, sweet baked rice pudding with condensed milk, cinnamon and optional raisins; golden top, serves six.
# What You'll 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 Make:
01 - Preheat oven to 325°F. Lightly grease a 2-quart baking dish with butter.
02 - Rinse rice under cold water until water runs clear; drain thoroughly.
03 - In a large mixing bowl, whisk together sweetened condensed milk, whole milk, melted butter, granulated sugar, vanilla extract, ground cinnamon, and salt.
04 - Stir rinsed rice and raisins or sultanas (if using) into the milk mixture.
05 - Pour mixture into prepared baking dish and gently stir to distribute rice evenly.
06 - Bake uncovered for 1 hour, stirring gently every 20 minutes, until set and surface is lightly golden.
07 - Remove from oven and cool slightly. Serve warm or chilled, sprinkling with extra cinnamon if desired.
# Expert Tips:
01 -
- It’s impossibly creamy every single time, thanks to the condensed milk (no tricky custards here.)
- You can make it ahead and enjoy it warm from the oven or cold as a late-night snack, and it tastes delightful both ways.
02 -
- Once, forgetting to stir mid-bake led to a lopsided, dry rice layer near the edges—don’t get distracted!
- Swapping in half-and-half made the pudding extra luxurious, though I learned a splash is enough if you want to keep it lighter.
03 -
- Use a wide, shallow baking dish for more caramelized edges (arguably the best part.)
- A dust of cinnamon sugar on top before baking yields an even crispier finish.