Condensed Milk Baked Rice Pudding: Creamy, Classic Comfort in Every Bite

Why You’ll Love This Classic Dessert

Condensed Milk Baked Rice Pudding is an old-fashioned favorite that never goes out of style. It’s rich, sweet, and gently spiced with cinnamon and vanilla, all baked into a custard-like texture with soft, creamy rice. The condensed milk adds a luxurious depth of flavor that feels like a warm hug in a bowl.

It’s a make-ahead-friendly dessert that’s perfect for holidays, family dinners, or a simple Sunday treat. And yes—it tastes just as good chilled from the fridge the next day.

What Makes This Version Extra Special?

• Condensed milk adds sweet, caramelized richness
• Slow baking gives it a thick, creamy texture
• The custard sets perfectly with no stovetop stirring
• Great warm or cold, with or without toppings
• Pantry-friendly—most ingredients are already in your kitchen

This is comfort food made easy—and absolutely delicious.

Ingredients With Measurements

Serves 6–8

• ¾ cup uncooked white rice (short or medium grain)
• 2 cups whole milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup water
• 2 large eggs
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Optional: ¼ teaspoon nutmeg or ½ teaspoon orange zest
• Optional topping: ground cinnamon, raisins, toasted almonds

How to Make It: Step-by-Step

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish or deep pie dish with butter or nonstick spray.

Step 2: Par-Cook the Rice

In a saucepan, add rice and water. Bring to a boil, then reduce to simmer and cook covered for 10–12 minutes until just tender (but not fully cooked). Drain any excess water if needed.

Step 3: Make the Custard

In a large bowl, whisk together milk, condensed milk, eggs, vanilla, butter, cinnamon, and salt. Add nutmeg or orange zest if using.

Stir in the cooked rice.

Step 4: Bake

Pour mixture into the prepared dish. Sprinkle with cinnamon on top if desired. Place the baking dish in a larger pan and fill the outer pan with hot water halfway up the sides (a water bath).

Bake for 50–60 minutes, or until the center is just set and the top is golden.

Let cool for 10–15 minutes before serving warm, or chill for a few hours for a firmer texture.

Step 5: Serve and Enjoy

Spoon into bowls and serve as is or top with whipped cream, raisins, a sprinkle of cinnamon, or a drizzle of caramel.

Serving Suggestions

This baked rice pudding pairs beautifully with:

• Fresh berries or poached pears
• A sprinkle of toasted coconut or almonds
• A warm mug of chai or cinnamon tea
• A drizzle of maple syrup or caramel
• Whipped cream or vanilla ice cream for indulgence

Perfect for cozy nights, holidays, or when you’re craving something nostalgic.

Tips for the Creamiest Pudding

• Use whole milk and real butter for richness
• Don’t overcook the rice—it will finish in the oven
• Whisk eggs well to avoid curdling in the custard
• Bake in a water bath for gentle, even cooking
• Let cool slightly before serving so it sets up

Tasty Variations to Try

Try these flavor twists:

• Golden Raisin & Rum: Soak raisins in dark rum, stir in before baking
• Chocolate Chip: Fold in mini chips before baking
• Tropical: Add shredded coconut and diced pineapple
• Maple Nutmeg: Swap condensed milk for sweetened maple condensed milk
• Chai Spice: Add cardamom, cloves, and a pinch of black pepper

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FAQs

1. Can I use leftover rice?

Yes! Use 2 to 2½ cups of cooked rice. Skip the par-cooking step and go straight to mixing it with the custard. Long-grain rice works fine, but short or medium grain gives a creamier result.

2. Do I have to use a water bath?

A water bath helps prevent the edges from overbaking and ensures a smooth custard texture. You can skip it, but watch the oven closely to prevent cracking or curdling.

3. Can I make this ahead of time?

Definitely. This pudding keeps well in the fridge for up to 4 days. It firms up as it chills, and you can serve it cold or reheat gently in the oven or microwave.

4. Can I freeze rice pudding?

Technically yes, but the texture may change slightly. Freeze in airtight containers for up to 1 month. Thaw overnight in the fridge and stir well before serving.

5. What kind of rice should I use?

Short or medium grain white rice works best for that creamy, soft texture. Arborio rice (used for risotto) is a great option too. Avoid basmati or jasmine, which are more separate and less creamy.

6. Can I use low-fat or dairy-free milk?

Yes, but the pudding won’t be as rich or thick. Use full-fat coconut milk for a dairy-free option. Almond milk works too, though it’s thinner. Still include the sweetened condensed milk unless replacing with a vegan version.

7. What can I substitute for eggs?

For an egg-free version, use 2 tablespoons cornstarch mixed with 3 tablespoons water to help bind and thicken. It won’t be as custardy but still delicious.

8. Is this dessert very sweet?

It’s moderately sweet thanks to the condensed milk. You can reduce the sweetness by using less condensed milk (10 oz instead of 14) or by replacing a portion with regular milk.

9. How do I know when it’s done?

The pudding should be mostly set but have a slight jiggle in the center. It will continue firming as it cools. A knife inserted near the center should come out mostly clean.

10. What’s the best topping for rice pudding?

Try cinnamon, nutmeg, raisins, toasted nuts, whipped cream, or caramel drizzle. For fruity options, add cooked apples, fresh berries, or even jam.