Delicious Condensed Milk Pudding (Printable)
Creamy baked rice pudding sweetened with condensed milk, cinnamon-kissed and golden on top—serve warm or chilled.
# 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 It:
01 - Preheat oven to 325°F. Lightly grease a 2-quart baking dish with butter.
02 - Rinse rice under cold water until the water runs clear. Drain thoroughly.
03 - In a large bowl, whisk together condensed milk, whole milk, melted butter, granulated sugar, vanilla extract, ground cinnamon, and salt until blended.
04 - Stir in the rinsed rice and, if desired, raisins or sultanas until evenly combined.
05 - Pour mixture into the prepared baking dish and stir gently to evenly distribute rice throughout the liquid.
06 - Bake uncovered for 1 hour, stirring gently every 20 minutes, until the pudding is set and the top is lightly golden.
07 - Remove from oven and let cool slightly. Serve warm or chilled, topping with extra cinnamon if desired.
# Expert Suggestions:
01 -
- The golden baked top tastes like you spent hours making magic, but it’s truly so simple.
- Thanks to condensed milk, every bite is creamy and perfectly sweet—no custard skills required.
02 -
- Don’t skip the gentle stirring mid-bake—if you do, the rice clumps and the top overbakes fast.
- I once left the pudding to cool too long and it set like a brick—add a splash of milk if reheating, and stir until creamy again.
03 -
- Using a glass baking dish lets you watch those lovely layers forming as it bakes.
- A generous pinch of salt makes all the sweet and spices shine—don't forget it.