Description
A comforting dessert that combines the rich creaminess of sweetened condensed milk and whole milk for a nostalgic baked rice pudding experience.
Ingredients
Scale
- ¾ cup (150g) uncooked white rice (short-grain or Arborio)
- 3 cups (720ml) whole milk
- 1 can (14 oz/400g) sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- 2 large eggs
- ½ cup (80g) raisins or sultanas (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a pot, bring 1½ cups of water to a boil. Add the rice, cover, and simmer for 10–12 minutes until just tender. Drain and let cool slightly.
- In a large bowl, combine the whole milk, condensed milk, vanilla, cinnamon, nutmeg, and salt. Mix well.
- In a separate bowl, lightly beat the eggs and whisk into the milk mixture.
- Spread the cooked rice evenly in the baking dish and sprinkle raisins over the rice, if using.
- Pour the custard mixture over the rice and gently stir to combine.
- Place the baking dish in a larger pan filled with hot water to create a water bath.
- Bake for 45–55 minutes, stirring once halfway through, until golden and just set with a slight jiggle.
- Allow to cool for 10–15 minutes before serving warm, or chill for a firmer texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze individual portions for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: rice pudding, dessert, creamy, baking, sweetened condensed milk