RecipeCastle

The Creamiest Condensed Milk Baked Rice Pudding I Make Every Week

The Creamiest Condensed Milk Baked Rice Pudding I Make Every Week
Prep
15 min
Cook
70 min
Total
85 min
Serves
8
Calories
280 kcal
Carbs
42.00 g

Ingredients

  • 1 cupshort-grain rice
  • 1 cansweetened condensed milk ((14 oz / 395g))
  • 2 cupswhole milk
  • 3 largeeggs (room temperature)
  • 1 teaspoonvanilla extract
  • 1 teaspoonground cinnamon
  • 1 pinchsalt
  • 2 tablespoonsbutter (for greasing and dotting on top)

Instructions

  1. 1

    Preheat your oven to 325°F (160°C). Butter a 9×9-inch baking dish thoroughly, including the sides.

  2. 2

    Rinse 1 cup (200g) of short-grain rice under cold water until clear.

  3. 3

    In a medium saucepan, combine rinsed rice, 2 cups (480ml) whole milk, and a pinch of salt. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook until rice is tender but still slightly firm, about 18-20 minutes.

  4. 4

    While the rice cooks, whisk together 3 large eggs, 1 can (395g) condensed milk, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon in a large bowl until smooth and slightly frothy.

  5. 5

    Carefully stir the warm cooked rice into the egg and condensed milk mixture gently to avoid scrambling the eggs.

  6. 6

    Pour the pudding mixture into the prepared baking dish. Dot the top with about 1 tablespoon of butter.

  7. 7

    Bake in the preheated oven for 50 to 60 minutes until the top is golden and slightly puffed. The edges should be set and the center should jiggle slightly.

  8. 8

    Let the pudding cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally sprinkled with cinnamon or toasted nuts.