Classic Baked Rice Pudding Made Extra Creamy

Few desserts offer the same cozy satisfaction as a warm bowl of rice pudding, and this Condensed Milk Baked Rice Pudding takes comfort to the next level. Lusciously creamy, gently sweet, and kissed with the scent of vanilla and cinnamon, it’s the kind of old-fashioned dessert that never goes out of style.

This version is baked low and slow in the oven, creating a rich custard-like base and tender grains of rice throughout. The sweetened condensed milk does the heavy lifting—infusing every bite with milky sweetness and thick, velvety texture. It’s a no-fuss, crowd-pleasing dish that works just as well after Sunday dinner as it does for a midweek indulgence.

Whether served warm with a sprinkle of nutmeg or chilled from the fridge, this rice pudding is the kind of recipe you’ll want to keep on hand for years to come.

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Ingredients Overview

Long Grain White Rice
The base of the pudding. Long grain rice holds its shape while still absorbing liquid, creating a soft but distinct texture. You can also use short-grain or Arborio for a creamier finish, but avoid instant rice, which will turn mushy.

Whole Milk
Acts as the primary cooking liquid and balances the richness of the condensed milk. Whole milk provides creaminess without becoming too heavy. You can substitute 2% milk if needed, though the pudding may be slightly less rich.

Sweetened Condensed Milk
This is where the magic happens. It sweetens the pudding and thickens it as it bakes, contributing to a caramel-like flavor and smooth texture. One full can (14 oz) is just right.

Butter
A small amount of butter adds a subtle richness and glossy finish. It also helps create that signature golden-brown top during baking.

Eggs
Whisked into the milk, eggs set the custard-like texture and hold the pudding together. Make sure they’re at room temperature for easier mixing.

Vanilla Extract
Adds warmth and depth, balancing the sweetness with a gentle aromatic note. You could also try almond or coconut extract for a twist.

Ground Cinnamon or Nutmeg (Optional)
A sprinkle on top gives the pudding a nostalgic aroma and a hint of spice. Ground cinnamon is traditional, but freshly grated nutmeg is equally comforting.

Optional: Raisins, sultanas, or chopped dates can be folded in for extra sweetness and texture.

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Step-by-Step Instructions

1. Cook the Rice
In a saucepan, combine 1/2 cup long grain white rice and 1 cup water. Bring to a boil, then reduce heat, cover, and simmer for about 10–12 minutes, or until the water is absorbed and the rice is just tender. You don’t want it fully cooked—it will finish in the oven. Set aside to cool slightly.

2. Preheat the Oven
Preheat your oven to 325°F (160°C). Grease a 2-quart baking dish with butter or nonstick spray to prevent sticking.

3. Make the Custard Mixture
In a large bowl, whisk together 2 large eggs, 2 cups whole milk, 1 can (14 oz) sweetened condensed milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. Mix until smooth and evenly combined.

4. Combine with Rice
Add the cooked rice to the custard mixture and stir gently to distribute. If using raisins or other dried fruit, fold them in now—about 1/2 cup works well.

5. Pour into Baking Dish
Pour the rice and custard mixture into your prepared dish. Gently tap the dish on the counter to level it out and release air bubbles.

6. Bake in a Water Bath
Place the baking dish inside a larger roasting pan. Pour hot water into the larger pan to create a water bath, reaching halfway up the sides of the pudding dish. This ensures slow, even cooking and prevents the custard from curdling. Bake for 45–55 minutes, or until the pudding is set but still slightly wobbly in the center.

7. Cool and Serve
Remove from the oven and let cool at room temperature for 15–20 minutes. Serve warm with a sprinkle of cinnamon, or refrigerate and enjoy chilled. The texture becomes thicker as it cools.

Common Mistakes to Avoid

• Overcooking will make the eggs curdle and the texture grainy.

• Skipping the water bath can cause cracking or uneven setting.

• Using hot rice in the custard can scramble the eggs—let it cool first.

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Tips, Variations & Substitutions

Tips

• Stir the rice gently into the custard to avoid breaking the grains.

• If the top browns too quickly, tent with foil during the last 15 minutes.

• For a richer pudding, add 1/2 cup heavy cream to the custard mixture.

Flavor Variations

• Add orange zest or lemon zest for a bright citrus note.

• Swirl in a spoonful of jam or fruit preserves before baking.

• Stir in 1/2 teaspoon of cardamom for a Middle Eastern-inspired twist.

Substitutions

• Use evaporated milk + sugar (about 1/2 cup) if you don’t have condensed milk.

• Almond milk can replace dairy, but the custard will be softer and less firm.

• For egg-free, try using cornstarch to thicken the milk mixture, but expect a different texture.

Add-ins

• Chopped dried apricots, coconut flakes, or chocolate chips make great additions.

• Toasted slivered almonds on top add crunch and flavor.

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Serving Ideas & Occasions

Classic Comfort Dessert
Serve warm with a drizzle of cream or a scoop of vanilla ice cream for the ultimate comfort food experience. It’s a crowd-pleaser for family dinners or Sunday roasts.

Breakfast or Brunch
Yes, rice pudding for breakfast! Serve chilled with fresh berries, maple syrup, or yogurt. It’s hearty, mildly sweet, and satisfying.

Festive or Holiday Dessert
Top with dried fruits, nuts, and a dusting of powdered sugar for a warm, festive vibe. It fits perfectly at Christmas tables or potluck gatherings.

Portioned in Ramekins
Bake in individual ramekins for a dinner party or holiday spread—elegant, easy to serve, and perfectly portioned.

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Nutritional & Health Notes

This condensed milk baked rice pudding offers a comforting balance of carbs, fat, and protein. The eggs provide structure and nutrients, while the rice offers slow-burning energy.

Though sweetened condensed milk is rich in sugar and calories, the rest of the ingredients are simple and wholesome, especially when portioned reasonably.

To lighten the dessert:

• Use 2% milk and reduce butter slightly.

• Omit the dried fruit or use in moderation.

• Serve with fresh fruit instead of cream for a refreshing contrast.

For gluten-free diets, this dessert is naturally gluten-free if you ensure all packaged ingredients (like vanilla extract) are certified gluten-free.

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FAQs

1. Can I use leftover rice for this recipe?
Yes. Use about 1 1/2 cups of cooked rice. Be sure it’s plain and not overly seasoned. Fold it into the custard and bake as directed.

2. Does the pudding need to be refrigerated?
Yes. Once cooled to room temperature, refrigerate the pudding if not serving immediately. It will keep for up to 4 days.

3. Can I reheat baked rice pudding?
Absolutely. Warm individual portions in the microwave or reheat the entire dish covered with foil in a low oven (300°F) until heated through.

4. How do I prevent it from being too runny?
Be sure to bake until just set. The center should jiggle slightly, but it will firm up as it cools. Also, don’t skip the water bath—it helps set the custard evenly.

5. Can I make this ahead of time?
Yes! It tastes even better after sitting for a few hours or overnight. Just warm it gently or serve chilled depending on preference.

6. Why is there a skin on top of the pudding?
That’s natural with baked custards. It’s a caramelized layer formed from the milk and eggs. Some people love it, others remove it before serving.

7. Is it freezer-friendly?
Technically yes, but freezing can slightly alter the texture. If you do freeze it, wrap tightly and thaw overnight in the refrigerator before reheating.

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