Delicious Condensed Milk Baked Rice (Printer-Friendly)
Creamy condensed-milk baked rice with vanilla and cinnamon, golden on top and delightful 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 Steps:
01 - Set oven to 325°F. Lightly grease a 2-quart baking dish with butter.
02 - Rinse rice under cold water until water runs clear. Drain well.
03 - In a large bowl, whisk together condensed milk, whole milk, melted butter, granulated sugar, vanilla extract, ground cinnamon, and salt.
04 - Stir in the rinsed rice and raisins, if using.
05 - Pour the mixture into the prepared baking dish and gently stir to evenly distribute the rice.
06 - Bake uncovered for 1 hour, stirring gently every 20 minutes, until set and the top is lightly golden.
07 - Remove from the oven and allow pudding to cool slightly. Serve warm or chilled, sprinkled with extra cinnamon if desired.
# Expert Hints:
01 -
- The condensed milk gives this pudding an old-fashioned sweetness that makes every bite taste like a cozy secret.
- It can be served warm right out of the oven or chilled from the fridge, which came in handy when guests showed up unexpectedly.
02 -
- Once, I forgot to stir the pudding halfway and the rice crowded at the bottom—don’t skip this step.
- Letting it cool for at least 10 minutes makes scooping much easier and helps the custard set up beautifully.
03 -
- Rinsing the rice is non-negotiable for the creamiest texture.
- Stirring the pudding as it bakes ensures every bite is perfectly silky, not lumpy.