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Creamy Rice Pudding With Condensed Milk

Creamy Rice Pudding With Condensed Milk for Pure Comfort

Enjoy this Creamy Rice Pudding With Condensed Milk, a delightful dessert that's the essence of comfort food.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1/2 cup White Rice Short-grain or Arborio for creaminess
  • 1 can Sweetened Condensed Milk 14 oz/396g
  • 3 cups Whole Milk Essential for creaminess
  • 1/4 cup Granulated Sugar Adjust for sweetness
  • 2 Large Eggs For custard consistency
  • 1 teaspoon Vanilla Extract Adds depth
  • 1/4 teaspoon Ground Cinnamon For aromatic spice
  • a pinch Salt Enhances flavor
For Baking
  • Butter For greasing the baking dish

Equipment

  • Medium saucepan
  • Mixing bowl
  • 9x9-inch baking dish
  • Spatula
  • Aluminum Foil

Method
 

Step-by-Step Instructions for Creamy Rice Pudding With Condensed Milk
  1. Combine 1/2 cup of rinsed white rice with 1 cup of water in a medium saucepan. Bring to a boil, then simmer for 15–18 minutes until tender.
  2. Preheat oven to 350°F (175°C) and grease a 9×9 inch baking dish with butter.
  3. In a large bowl, whisk together condensed milk, whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until smooth.
  4. Stir the cooked rice into the custard mixture until evenly coated.
  5. Pour the mixture into the prepared baking dish, cover with foil, and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and set.
  6. Let the pudding rest for 15 minutes before serving warm or chill in the refrigerator.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 6IUCalcium: 15mgIron: 4mg

Notes

This pudding can be served warm or chilled, and stores well in the fridge for up to 4 days or frozen for 2 months.

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