Classic Baked Rice Pudding Made Extra Creamy
A rich and creamy baked rice pudding made with sweetened condensed milk, warm spices, and tender rice. Comforting, nostalgic, and easy to make.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings Calories: Approx. 280 per 1x
Ingredients
1/2 cup long grain white rice
1 cup water
2 large eggs
2 cups whole milk
1 can (14 oz) sweetened condensed milk
2 tbsp butter, melted
1 tsp vanilla extract
Optional: 1/2 cup raisins, ground cinnamon or nutmeg for topping
Instructions
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Cook rice with water until tender, about 10–12 minutes. Let cool.
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Preheat oven to 325°F. Grease a 2-quart baking dish.
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In a bowl, whisk eggs, milk, condensed milk, butter, and vanilla until smooth.
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Stir in cooked rice and raisins if using.
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Pour into dish and place inside a larger pan. Fill outer pan halfway with hot water.
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Bake 45–55 minutes until set but slightly jiggly in the center.
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Cool 15 minutes before serving. Sprinkle with cinnamon or nutmeg if desired.
Notes
Serve warm or chilled. Store leftovers in the fridge up to 4 days. Use leftover plain rice if desired (1 1/2 cups).