Creamy Condensed Milk Rice Pudding Recipe
This mouth-watering Creamy Rice Pudding with Condensed Milk is a luscious dessert that combines tender short-grain rice cooked to perfection, rich sweetened condensed milk, and a smooth custard baked until golden and set. Flavored with vanilla and a hint of cinnamon, this pudding offers a comforting, creamy texture perfect for serving warm or chilled.
Ingredients
- ½ cupwhite rice, preferably short-grain or arborio
- 1 cupwater (for cooking rice)
- 1 cansweetened condensed milk
- 3 cupswhole milk
- ¼ cupgranulated sugar
- 2 largeeggs
- 1 teaspoonvanilla extract
- ¼ teaspoonground cinnamon
- a pinch of salt
- butter for greasing the baking dish
Directions
- 1
In a medium saucepan, combine the 1/2 cup of rice with 1 cup of water. Bring to a boil, then reduce heat to low, cover the saucepan, and simmer for 15–18 minutes or until the rice is tender and water is absorbed. Remove from heat and let it cool slightly.
- 2
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter to prevent sticking and add flavor.
- 3
In a large bowl, whisk together the sweetened condensed milk, whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is completely smooth and homogeneous.
- 4
Gently stir the cooked rice into the custard mixture. Make sure the rice is evenly distributed throughout the custard for consistent texture and flavor.
- 5
Pour the combined rice and custard mixture into the prepared baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Afterward, remove the foil and bake uncovered for an additional 15 minutes or until the top is golden brown and the pudding is set.
- 6
Remove the rice pudding from the oven and allow it to rest for 15 minutes. It can be served warm for a comforting treat or chilled in the refrigerator for a refreshing dessert.