Baked Rice Pudding

This rice pudding is a family recipe. Grandma prepared it for us in a wood burning stove.

I’ve modified my own recipe to include condensed milk that gets carmelized during baking. It makes the good recipe, even better. Yumm, yumm!!!

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Recipe

Baked Rice Pudding with Condensed Milk

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Servings

9 servings

Prep Time 10 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 20 mins

This recipe for baked rice pudding with condensed milk is speckled with golden raisins and lightly sweet. Pure comfort food!

Ingredients

• 4 cups whole milk
• 1 cup white rice jasmine or basmati
• 1/3 cup sugar
• 2 tbsp butter
• 1/3 tsp salt
• 1/2 cup golden raisins
• 2 tsp vanilla extract
• 1/2 cup condensed milk
• 2 large eggs whisked

US Units – Metric

Instructions

• 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!

Nutrition Facts

Baked Rice Pudding with Condensed Milk

Amount Per Serving

Calories 288 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 60mg20%

Sodium 193mg8%

Potassium 306mg9%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 27g30%

Protein 8g16%

Vitamin A 352IU7%

Vitamin C 1mg1%

Calcium 187mg19%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.