Delicious Condensed Milk Pudding (Printable View)
Creamy baked rice pudding enriched with condensed milk, golden top; serves warm or chilled.
# Ingredient List:
→ Grains
01 - 3/4 cup uncooked short-grain rice
→ Dairy & Liquids
02 - 1 can (14 oz) sweetened condensed milk
03 - 3 cups whole milk
04 - 2 tablespoons unsalted butter, melted
→ Sweeteners & Flavorings
05 - 1/4 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon, plus extra for sprinkling
08 - 1/4 teaspoon salt
→ Optional
09 - 1/2 cup raisins or sultanas
# How to Prepare:
01 - Preheat oven to 325°F. Lightly grease a 2-quart baking dish with butter.
02 - Rinse the short-grain rice under cold water until water runs clear, then drain thoroughly.
03 - In a large mixing bowl, whisk together condensed milk, whole milk, melted butter, granulated sugar, vanilla extract, ground cinnamon, and salt until well blended.
04 - Stir the rinsed rice and optional raisins into the milk mixture until evenly incorporated.
05 - Pour mixture into the prepared baking dish and gently stir to distribute the rice evenly.
06 - Bake uncovered for 1 hour, gently stirring every 20 minutes, until pudding is set and the surface is lightly golden.
07 - Remove from oven, let cool slightly, and serve warm or chilled with extra cinnamon sprinkled on top if desired.
# Expert Suggestions:
01 -
- The condensed milk does all the heavy lifting so every spoonful is naturally creamy and sweet.
- I was honestly stunned by how golden and appealing the top turns out—like a secret bakery trick right from your oven.
02 -
- I once forgot to stir halfway through and the rice formed a thick lid—so worth sticking close for a few stirs.
- Discovering that a splash of milk brings leftovers right back to creamy life was a revelation for late-night snacking.
03 -
- Baking uncovered with gentle stirring is key for that creamy base and golden cap.
- A little patience letting the pudding cool helps it firm up just enough—no soupy mess, promise.