Creamy Baked Rice Pudding Recipe You’ll Love

There’s something undeniably comforting about a warm dish of baked rice pudding. When made with condensed milk, it becomes irresistibly creamy, rich, and sweet—with a texture that melts on your tongue and a flavor that brings back cozy memories of home. This condensed milk baked rice pudding recipe isn’t just a dessert—it’s an experience of warmth, simplicity, and old-fashioned indulgence.

Slow-baked in the oven, this pudding transforms simple ingredients like rice, milk, and eggs into a custard-like dish with golden edges and a creamy, luscious center. The condensed milk gives it a luxurious richness, while hints of vanilla and nutmeg take the flavor to nostalgic heights.

It’s the kind of dessert you can serve straight from the oven on a chilly night or chill in the fridge for a cool, creamy treat. Whether you grew up with it or are discovering it for the first time, this rice pudding is a timeless dish you’ll want to make again and again.

Ingredients Overview

Each ingredient in this baked rice pudding serves an important purpose—creating the perfect balance of sweetness, creaminess, and texture.

White Rice – Short grain rice like Arborio or pudding rice is ideal because it releases starch as it cooks, giving the pudding a naturally creamy base. Long grain works too, but the texture will be lighter and less creamy.

Sweetened Condensed Milk – The star of the show. It sweetens the pudding while contributing a velvety texture. It’s thicker and richer than regular milk, making this dish extra indulgent.

Whole Milk – Balances the richness of condensed milk and helps cook the rice gently in the oven. You can use 2% milk, but whole milk gives the best texture.

Heavy Cream (optional) – A small amount of cream adds depth and creaminess. If you prefer a lighter version, skip it and just use more whole milk.

Eggs – Essential for thickening the pudding and creating a custard-like texture as it bakes. They help bind everything together while keeping the pudding soft and smooth.

Vanilla Extract – Brings warmth and enhances the overall flavor. You can substitute with almond extract or a splash of rum for variety.

Ground Nutmeg or Cinnamon – A dusting on top gives that signature baked rice pudding aroma and flavor. Nutmeg is more traditional, but cinnamon adds a lovely sweetness.

Butter – Dotted over the top before baking, it gives a beautiful golden finish and a hint of richness to the surface.

Salt – Just a pinch balances the sweetness and enhances the overall flavor.

Raisins (optional) – For added texture and bursts of sweetness. You can soak them in warm milk or rum before adding to plump them up.

These simple ingredients combine to create a cozy dessert with creamy custard, tender rice, and sweet, caramelized top notes.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 325°F (160°C). Grease a deep baking dish (around 2-quart size) with butter or nonstick spray. A ceramic or glass dish works best for even heat distribution.

Step 2: Parboil the Rice

In a saucepan, bring 1 cup of water and a pinch of salt to a boil. Stir in 1/2 cup of short grain white rice and simmer for about 5 minutes. Drain and set aside. This short parboil helps the rice cook evenly in the oven without absorbing too much liquid too quickly.

Step 3: Mix the Custard Base

In a large bowl or pitcher, whisk together 1 can (14 oz) of sweetened condensed milk, 2 1/2 cups whole milk, 1/2 cup heavy cream (optional), 2 large eggs, and 1 1/2 teaspoons vanilla extract. Whisk until smooth and fully blended.

Step 4: Combine and Assemble

Add the parboiled rice and 1/3 cup raisins (if using) to the greased baking dish. Pour the custard mixture over the rice, stirring gently to distribute evenly.

Dot the surface with 1 tablespoon of cold butter (cut into small pieces) and sprinkle with freshly grated nutmeg or a light dusting of ground cinnamon.

Step 5: Bake Gently

Place the baking dish in the center of the oven. Bake uncovered for 60–75 minutes, stirring once around the 30-minute mark to prevent the rice from settling too much at the bottom.

The pudding is done when the custard is set around the edges but still slightly wobbly in the center. It will continue to firm up as it cools.

Step 6: Cool Slightly and Serve

Remove from the oven and let rest for at least 20 minutes before serving warm. For a chilled version, cool completely and refrigerate for at least 3 hours. Serve with a drizzle of cream, a spoonful of fruit compote, or simply as is.

Tips, Variations & Substitutions

• Make Ahead: This pudding keeps well in the fridge for up to 3 days. It actually tastes better the next day once the flavors settle.

• Add Citrus: Stir in 1 teaspoon of orange or lemon zest for a bright twist.

• Dairy-Free Option: Use coconut milk instead of whole milk and condensed coconut milk. Replace the cream with more plant milk and use egg substitutes like flax eggs.

• No Eggs: For an eggless version, skip the eggs and add 1 tablespoon cornstarch to the milk mixture to help thicken as it bakes.

• More Texture: Add chopped nuts like almonds or pistachios to the top before baking for a crunchier finish.

• Sweeter Top: Sprinkle a little brown sugar over the top before baking for a caramelized surface.

Serving Ideas & Occasions

This baked rice pudding is the perfect dessert for chilly evenings, family dinners, or cozy weekends. Serve it warm from the oven for a classic feel, or chill and slice for a refreshing summer version.

Pair with stewed fruits like apples, cherries, or peaches for added tartness. A spoonful of jam or a dollop of whipped cream also works beautifully.

It’s also an excellent make-ahead dessert for entertaining—just reheat gently before serving or serve cold with a dusting of powdered sugar.

Whether it’s a quiet Sunday or a celebratory feast, this dish always feels nostalgic and welcoming.

Nutritional & Health Notes

Each serving (based on 6 portions) contains around 300–350 calories, depending on the type of milk and use of cream or toppings. It’s rich in calcium and provides a good dose of energy from the carbohydrates and protein in the rice and eggs.

Condensed milk adds a significant amount of sugar, so this dessert is best enjoyed in moderation. If you’re watching sugar levels, consider reducing the amount of raisins or omitting them altogether.

This pudding is naturally gluten-free and can be made dairy-free with a few simple swaps.

FAQs

1. Can I use cooked rice instead of raw?
Yes. If using cooked rice, reduce the baking time to about 45–50 minutes. Use about 1 ½ cups of cooked rice and skip the parboil step.

2. Why is my rice still hard after baking?
It may need more time, or the oven temperature may be too low. Make sure the dish is deep enough for slow cooking, and check that the rice was fully covered in liquid.

3. Can I make this pudding without eggs?
Yes. Replace eggs with 1 tablespoon of cornstarch mixed into the milk base. It won’t be as custardy but will still be creamy and delicious.

4. How do I store leftovers?
Cool completely and store covered in the fridge for up to 3 days. Reheat gently in the microwave or enjoy cold.

5. Can I freeze rice pudding?
Yes, but the texture may change slightly. Freeze in airtight containers for up to 1 month. Thaw in the fridge overnight and stir before serving.

6. What kind of rice works best?
Short grain rice like Arborio or pudding rice is best for creaminess. Long grain rice results in a lighter texture, while jasmine adds a subtle floral note.

7. Can I reduce the sugar?
Since the sweetness comes from condensed milk, reducing sugar means using less of it and replacing the volume with more milk. Alternatively, balance it with tart toppings like fruit compote.

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