Delicious Condensed Milk Pudding (Print Version)
Creamy baked rice pudding with condensed milk and golden top; serve warm or chilled with cinnamon.
# 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
# Directions:
01 - Preheat the oven to 325°F. Lightly grease a 2-quart baking dish with butter.
02 - Rinse the short-grain rice under cold running water until the water runs clear. Drain well.
03 - In a large mixing bowl, whisk together the sweetened condensed milk, whole milk, melted butter, granulated sugar, vanilla extract, ground cinnamon, and salt until well blended.
04 - Stir the rinsed rice and optional raisins or sultanas into the mixture.
05 - Pour the prepared mixture into the greased baking dish. Distribute the rice evenly with a gentle stir.
06 - Bake uncovered for 1 hour, stirring gently every 20 minutes, until the pudding is set and the surface is lightly golden.
07 - Remove from the oven and let cool slightly. Serve warm or chilled, finishing with a sprinkle of ground cinnamon if desired.
# Expert Tips:
01 -
- If you keep condensed milk on hand, you’re halfway to dessert before you start, and that’s our little cheat code.
- This rice pudding bakes up with a golden top and remarkably little effort—stirred together in minutes and comfortingly rich every time.
02 -
- I learned the hard way—don’t skip stirring during baking, or you’ll end up with dry edges and a soupy middle.
- Letting it cool for even ten minutes makes it set just right and way easier to serve.
03 -
- If you use a shallow baking dish, you get more of that golden top everyone dives for.
- Start with freshly ground cinnamon if you can—it’s a fragrant upgrade that always gets compliments.