Delicious Condensed Milk Pudding (Printable)
Silky baked rice pudding enriched with condensed milk, cinnamon and raisins; golden top, serve warm or chilled.
# What You'll Need:
→ Grains
01 - 3/4 cup uncooked short-grain rice
→ Dairy & Liquids
02 - 1 can (14 ounces) 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 Steps:
01 - Preheat oven to 325°F. Grease a 2-quart baking dish lightly with butter.
02 - Rinse uncooked rice thoroughly under cold water until water runs clear; drain well.
03 - In a large mixing bowl, whisk together condensed milk, whole milk, melted butter, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
04 - Stir rinsed rice and, if desired, raisins into the milk mixture.
05 - Pour the mixture into the prepared baking dish, then gently stir to evenly distribute the rice.
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 and let cool slightly. Serve warm or chilled, dusted with additional cinnamon if desired.
# Expert Advice:
01 -
- No stovetop stirring marathons—just stir, bake, and let the magic happen in the oven.
- The condensed milk gives this pudding a lush, creamy sweetness that never fails to get a smile.
02 -
- I once skipped stirring during baking—the rice turned out patchy and stodgy, not creamy all through.
- Letting it sit for just ten minutes after baking makes it spoonable but still warm and luscious.
03 -
- Never skip rinsing the rice for that silky-smooth, non-gummy texture.
- A double splash of vanilla secretly makes the pudding extra fragrant—no one can quite put their finger on it, but they’ll always ask why yours tastes better.