Delicious Condensed Milk Pudding (Printable)
Creamy baked rice pudding with condensed milk, cinnamon and vanilla; golden top, serves 6.
# 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
# Method:
01 - Preheat oven to 325°F. Lightly grease a 2-quart baking dish with unsalted butter.
02 - Rinse short-grain rice under cold water until water runs clear, then 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 until well combined.
04 - Fold rinsed rice into the milk mixture. Stir in raisins or sultanas if using.
05 - Pour mixture into the prepared baking dish. Gently stir to ensure even distribution of rice and fruit.
06 - Bake uncovered in the preheated oven for 1 hour, stirring gently every 20 minutes. Bake until pudding is set and the surface is lightly golden.
07 - Remove from oven and allow to cool slightly. Serve warm or chilled, garnished with extra ground cinnamon if desired.
# Insider Tips:
01 -
- This pudding is almost impossibly creamy from condensed milk&
- The golden edge and gentle warmth of cinnamon make it feel like a bakery treat with half the effort&
02 -
- If you forget to stir midway, the rice clumps and the edges dry out fast&
- Letting the pudding cool for ten minutes makes every bite perfectly creamy, not runny&
03 -
- Half-and-half instead of milk turns this into something restaurant-worthy&
- Adding vanilla bean seeds instead of extract is worth it for special occasions&