This recipe for baked rice pudding with condensed milk is speckled with golden raisins and lightly sweet. Pure comfort food!
Nothing says comfort like creamy rice pudding. Made with long grain rice, golden raisins, and drizzled with sweetened condensed milk, this recipe is similar to Mexican arroz con leche but with an Eastern European twist.
This baked rice pudding with condensed milk comes straight out of my grandmother’s cookbook. When I was a child, she used to gather the grandkids at her house and make it on a wood-burning stove. The smell that filled the house was unbelievable!
As an adult, I’ve modified the recipe slightly to be made in the oven. Unlike the stovetop, this allows the condensed milk to caramelize and create an irresistible crust. Yum!
How to Make Rice Pudding with Condensed Milk
Making thick and creamy rice pudding with condensed milk only requires a few wholesome ingredients and a couple of simple steps. Find an overview of the recipe below before you dive in.
- Make the Sweetened Milk: In a large saucepan, combine the milk, rice, sugar, butter, and salt. Simmer uncovered over medium-low heat until the rice is tender and the milk is creamy.
- Let the Pudding Simmer: Allow the pudding to simmer over low heat for around 30 minutes, making sure to stir it every now and again to prevent burning and sticking. Remove from heat and add the raisins vanilla extract and whisked egg.
- Bake the Rice Pudding: Pour the rice pudding into a ceramic baking dish and drizzle the sweetened condensed milk over the top. Bake at 350°F for 30-40 minutes. Serve warm and enjoy!
Tips for Making the Best Rice Pudding with Condensed Milk
Below, find a handful of pro tips to help you make the best rice pudding with condensed milk.
- Use basmati rice. Basmati rice has a sturdy long grain and wonderful aromatics, making it the best rice for making rice pudding. Alternatively, you could use jasmine as the next best option.
- Opt for Whole Milk. Nothing compares to the creaminess whole fat milk adds to the rice pudding. While you can use 2% or non-fat, it just doesn’t yield the same texture.
- Bake until the condensed milk caramelizes. Allow the condensed milk to get lightly browned and bubbly before removing the rice pudding from the oven. You won’t regret it!
- Stir the pudding frequently. To prevent the milk from burning and the rice from sticking to the bottom of the pan, stir the rice pudding frequently as it cooks on the stovetop.
- Add cinnamon. If you’re a huge fan of Mexican arroz con leche, add a tablespoon of ground cinnamon or a cinnamon stick.
Storing Rice Pudding with Condensed Milk
- Refrigerator: Store leftover rice pudding with condensed milk in an airtight container in the refrigerator. It should keep fresh for up to five days.
- Freezer: To keep rice pudding on hand for up to 3 months, store it in an airtight container in the freezer. When you’re ready, pull it out and let it thaw in the fridge overnight before reheating.
Reheating Tip: Reheat rice pudding in a saucepan over low heat until warmed through or zap it in the microwave for a minute or two.
What is the best kind of rice for rice pudding?
Basmati is the best rice for rice pudding. In a pinch, you could also use jasmine rice.
How do you thicken rice pudding without eggs?
If you want to thicken rice pudding without using eggs, cook it longer over low heat. This will release more of the starch from the rice and naturally thicken the pudding.
Should you rinse rice when making rice pudding?
Yes, you should always rinse rice before using it to make rice pudding. This removes any excess starch or debris leftover after it was milled.
Why is the rice hard in my rice pudding?
The rice in your rice pudding is hard because you didn’t cook it long enough. Remedy this by cooking it over low heat until the rice is fully cooked through.
How long does rice pudding last in the fridge?
Rice pudding lasts for up to 5 days when stored in an airtight container in the fridge.
Other Light Treats to Try
- Farmer’s Cheese Cake with Raisins (Zapekanka) – Ukrainian-style cheese cake
- Easy Panna Cotta Recipe – Light Italian custard
- Espresso Jello Shots – Coffee custard
- Overnight Oats (10 Flavors) – Overnight soaked oatmeal
- Combine 4 cups of milk, rice, sugar, butter, and salt in a large saucepan. Let the mixture simmer over low heat for about 30 minutes, stirring frequently to prevent the rice from burning.
- Remove from heat and stir in the raisins, vanilla and whisked eggs.
- Pour the rice pudding into a ceramic baking pan. Drizzle the condensed milk all over the top. Bake at 350°F for 30-40 minutes.
- Serve warm and enjoy!