As I stirred the creamy mixture in a pot, the sweet aroma of vanilla and warm spices filled my kitchen, instantly transporting me back to cozy nights spent with family. This Condensed Milk Baked Rice Pudding is not just a dessert; it’s a nostalgic embrace that combines tender rice with a sweet custard base, creating a treat that’s both satisfying and simple to whip up. Perfect for any occasion, this baked rice pudding is effortlessly easy to make and a guaranteed crowd-pleaser, brightening even the busiest of weeknights. Ready to indulge? Let’s dive into this delightful recipe that’s sure to bring smiles around the table!
Why Is This Baked Rice Pudding Special?
Nostalgic Comfort: This creamy Baked Rice Pudding brings back fond memories of home-cooked meals shared with loved ones.
Effortless Preparation: You’ll love how simple it is to create! Just combine ingredients, bake, and enjoy the magic.
Versatile Delight: Customize it with your favorite add-ins like raisins, cranberries, or even a splash of coconut milk for a vegan twist.
Heavenly Flavor: With hints of vanilla and warm spices, each bite is a sweet embrace that warms the heart.
Guaranteed Crowd-Pleaser: Whether it’s a family gathering or a quiet night in, this dessert is sure to impress everyone at the table.
For those looking for additional comforting dishes, you might also enjoy my Herb Oven Baked or Cheesy Taco Rice recipes, bringing wholesome goodness to any meal!
Ingredients for Baked Rice Pudding
For the Pudding
• ¾ cup (150g) uncooked white rice – Short-grain or Arborio is preferred for creaminess and perfect texture.
• 3 cups (720ml) whole milk – Adds richness; substitute with any plant-based milk for a dairy-free option.
• 1 can (14 oz/400g) sweetened condensed milk – Provides intense sweetness and eliminates the need for added sugar.
• 1 teaspoon vanilla extract – No substitutions needed; it enhances the pudding’s warm flavor profile.
• ½ teaspoon cinnamon (optional) – Adds warmth; can replace with nutmeg if desired.
• ¼ teaspoon nutmeg (optional) – Offers depth of flavor; can be swapped with allspice or omitted.
• ¼ teaspoon salt – Balances the sweetness for a more rounded flavor.
• 2 large eggs – Provides structure and creaminess; can use flax eggs for a vegan version.
• ½ cup (80g) raisins or sultanas (optional) – Adds sweetness and texture; feel free to replace with other dried fruits or omit.
For Serving Suggestions
• Cinnamon for dusting – A dusting of cinnamon adds an extra layer of warmth.
• Whipped cream – Perfect for a fluffy topping that enhances the creamy texture.
• Caramel drizzle – Adds a sweet, luxurious touch that beautifully complements the pudding.
• Toasted almonds – Gives a delightful crunch and nutty flavor that pairs well with the creamy base.
This Baked Rice Pudding, with its comforting flavors and creamy consistency, is bound to be a new favorite!
Step‑by‑Step Instructions for Irresistibly Creamy Condensed Milk Baked Rice Pudding
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms up, grease an 8×8-inch baking dish with a bit of butter or cooking spray to prevent sticking. This ensures that your creamy baked rice pudding releases easily once baked, providing a beautiful presentation for serving.
Step 2: Cook the Rice
In a medium saucepan, bring 1½ cups of water to a rolling boil. Once boiling, add the uncooked white rice and cover the pot. Reduce the heat to low and let it simmer for 10-12 minutes, or until the rice is just tender. Drain the rice in a colander and allow it to cool slightly while you prepare the custard mixture.
Step 3: Whisk the Custard
In a large mixing bowl, combine 3 cups of whole milk, the can of sweetened condensed milk, 1 teaspoon of vanilla extract, and optionally add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg. Sprinkle in ¼ teaspoon of salt to enhance the flavors. In a separate bowl, lightly beat the 2 large eggs, then whisk them into the milk mixture until well combined and smooth, creating a rich custard base for your pudding.
Step 4: Combine Rice and Custard
Spread the cooked rice evenly across the bottom of the greased baking dish. If you’re using raisins or sultanas, sprinkle them evenly over the rice for added sweetness and texture. Slowly pour the custard mixture over the rice, ensuring it is evenly distributed. Gently stir to combine, allowing the rice to soak up some of the custard.
Step 5: Bake in a Water Bath
To create a tender baked rice pudding, place the baking dish inside a larger pan. Carefully pour hot water into the outer pan, about halfway up the sides of the baking dish. This water bath helps to evenly cook the pudding. Bake in the preheated oven for 45-55 minutes, stirring once halfway through. The pudding should be golden and slightly jiggly in the center when done.
Step 6: Cool and Serve
Once your delicious baked rice pudding is out of the oven, let it cool for about 10-15 minutes. This waiting period allows it to set up a bit more. Serve it warm for a comforting treat or chill it in the fridge for a firmer texture. The creamy goodness of this baked rice pudding is sure to delight, whether enjoyed warm or cold!
How to Store and Freeze Baked Rice Pudding
Fridge: Store leftovers in an airtight container for up to 3 days. Allow the baked rice pudding to cool completely before refrigerating to maintain its creamy texture.
Freezer: For longer storage, freeze portions in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating to enjoy this delightful dessert again.
Reheating: Reheat individual servings in the microwave for 30-60 seconds, adding a splash of milk if needed to restore creaminess. Enjoy the nostalgia of your baked rice pudding warm!
Variations & Substitutions for Baked Rice Pudding
Feel free to get creative and personalize your Baked Rice Pudding with these delightful variations!
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Dairy-Free: Substitute coconut milk for whole milk to create a creamy vegan option without sacrificing flavor. The tropical hint of coconut adds a lovely twist!
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Fruit Swap: Replace raisins with dried cranberries, chopped dates, or even dried apricots for a different texture and sweetness. Each choice brings a unique burst of flavor to your dessert.
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Toast Those Flavors: Lightly toast the rice before cooking to enhance its nutty flavor and add complexity to the pudding. It’s a simple trick that adds a whole new dimension!
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Spice It Up: Incorporate a pinch of ginger or cardamom for an exciting spice profile that elevates the traditional flavor. Just a sprinkle can awaken your taste buds!
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Nutty Crunch: Top with toasted almonds, walnuts, or pecans before serving for an enticing crunch that complements the smooth custard beautifully. It’s a delightful contrast you won’t want to miss.
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Creamy Coconut Twist: Mix in shredded coconut for an extra layer of flavor and texture that whispers of tropical islands. This will transport you right to a beachside paradise!
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Decadent Chocolate: Stir in chocolate chips or cocoa powder for a rich and indulgent variation that chocolate lovers will adore. Imagine every spoonful bringing a smile!
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Unique Liquor Infusion: Add a splash of rum or almond extract to the custard mixture for a sophisticated touch that brings warmth and depth. It’s an unexpected treat that charms the palate.
Want more delicious inspiration? Check out my Herb Oven Baked recipe if you’re in the mood for a comforting savory dish, or indulge in my Cheesy Taco Rice for a fun twist on dinner!
Expert Tips for Baked Rice Pudding
Creamy Rice Choice: Use short-grain rice: This type absorbs more liquid and yields the creamiest texture, making your baked rice pudding irresistibly smooth.
Don’t Overbake: Aim for a slight jiggle: Remove the pudding when it’s set but still gently jiggly in the center to prevent drying out.
Rice Toasting Trick: Toast the rice beforehand: Lightly toasting the rice before boiling adds depth and a nutty flavor to your baked rice pudding.
Stir Midway: Ensure even baking: Stir the mixture halfway through the baking time to evenly distribute the rice within the custard for consistent texture.
Customizable Add-ins: Get creative with flavors: Swap out raisins for cranberries or chopped dates, allowing you to personalize your baked rice pudding to suit your taste!
What to Serve with Irresistibly Creamy Condensed Milk Baked Rice Pudding
Enhance your meal with delightful accompaniments that perfectly complement the creamy, dreamy rice pudding experience.
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Whipped Cream:
A dollop adds airy lightness and balances the pudding’s richness—perfect for an indulgent finish. -
Toasted Almonds:
Their crunchy texture contrasts beautifully with the creamy pudding, adding a delightful nutty flavor. -
Caramel Drizzle:
A sweet, sticky caramel enhances the dessert’s sweetness, taking each bite to an indulgent level. -
Fresh Berries:
Plump strawberries or blueberries offer a burst of freshness that cuts through the creaminess and adds a delightful tang. -
Cinnamon Dusting:
A sprinkle of cinnamon not only elevates the flavor but also gives a warm vibe that feels like home. -
Vanilla Ice Cream:
Serve alongside a scoop of vanilla ice cream to create a heavenly melt-in-your-mouth experience.
Perfectly combining textures and flavors, these pairings would round out your dessert, ensuring every bite is as delightful as the last.
Make Ahead Options
This creamy Baked Rice Pudding is a fantastic choice for busy home cooks looking to streamline meal prep! You can prepare the custard mixture (milk, condensed milk, eggs, and spices) up to 24 hours in advance; store it covered in the refrigerator to maintain its freshness. Additionally, you can cook the rice and let it cool before combining it with the custard mixture. To ensure the best quality, mix the ingredients just before baking. When you’re ready to enjoy this comforting dessert, simply pour the custard over the rice, bake, and delight in a delicious treat that’s just as heavenly as if you made it fresh!
Condensed Milk Baked Rice Pudding Recipe FAQs
How do I choose the right rice for baked rice pudding?
Absolutely! For the best texture, opt for short-grain rice like Arborio. This type absorbs more liquid and yields a creamy consistency that’s ideal for a luscious baked rice pudding.
What’s the best way to store leftover baked rice pudding?
Very simple! Allow the baked rice pudding to cool completely, then transfer it to an airtight container. It can be stored in the fridge for up to 3 days. Just remember to reheat it gently in the microwave or on the stovetop, adding a splash of milk to keep it creamy.
Can I freeze baked rice pudding?
Definitely! To freeze, portion the pudding into airtight containers, leaving a little space at the top for expansion. It will keep well for up to 2 months. To enjoy, simply thaw it in the fridge overnight before reheating.
What if my baked rice pudding is too runny after baking?
If you find your pudding is a bit runny, don’t worry! It’s likely just undercooked. Bake it a bit longer—check every 5 minutes until it achieves that perfect creamy custard texture. A slight jiggle in the center is perfectly fine; it will firm up as it cools.
Are there any allergy considerations for this recipe?
Absolutely! This recipe contains dairy and eggs, so it’s not suitable for those with lactose or egg allergies. You can substitute the milk with a plant-based alternative and use flax eggs for a vegan version. Always check labels for allergens, especially if serving others.
Can I add different ingredients to the baked rice pudding?
Very much so! Feel free to customize your pudding by adding dried fruits like cranberries or chopped dates in place of raisins. You can also sprinkle in some nuts or even drizzle some flavor extracts, like almond or coconut, for a twist on the classic recipe!
Creamy Baked Rice Pudding That Will Warm Your Heart
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or cooking spray.
- In a medium saucepan, bring 1½ cups of water to a rolling boil. Add the uncooked white rice, cover, reduce heat to low, and simmer for 10-12 minutes until tender. Drain and cool slightly.
- In a large mixing bowl, combine 3 cups of whole milk, the can of sweetened condensed milk, 1 teaspoon of vanilla extract, and optionally add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg. Add ¼ teaspoon of salt. In a separate bowl, lightly beat the 2 large eggs, then whisk into the milk mixture until smooth.
- Spread the cooked rice evenly in the greased baking dish. If using raisins, sprinkle them over the rice. Slowly pour the custard mixture over the rice and gently stir to combine.
- Place the baking dish inside a larger pan and pour hot water into the outer pan, halfway up the sides of the baking dish. Bake for 45-55 minutes, stirring halfway through. The pudding should be golden and slightly jiggly.
- Let the baked rice pudding cool for 10-15 minutes before serving. Enjoy it warm or chilled.
