Creamiest Condensed Milk Baked Rice Pudding Recipe Easy Homemade Dessert is the hands-off way to turn leftover rice into velvet-smooth comfort food. Sweetened condensed milk does the heavy lifting, so you skip tempering eggs or hovering over the stove. Pop it in the oven, set a timer, and boom—dessert that tastes like grandma’s but fits tonight’s Netflix schedule. Pair it with my Quick and Refreshing Strawberry Lemon Smoothie for a retro-diner vibe without the tip jar.
Ingredients
Rice: Any long- or short-grain white rice works; avoid brown rice (too chewy)Milk: Whole milk gives max creaminess; 2 % is okay, skip skimCondensed milk: Fat-free version works but pudding is less silky
- Rice: Any long- or short-grain white rice works; avoid brown rice (too chewy)
- Milk: Whole milk gives max creaminess; 2 % is okay, skip skim
- Condensed milk: Fat-free version works but pudding is less silky
How to Make Condensed Milk Baked Rice Pudding
tep 1 — Prep & Preheat
Preheat & Butter: Heat oven to 350 °F. Grease an 8-inch square baking dish.
Step 2 — Cook and Build Flavor
Whisk Wet Base: In a large bowl whisk condensed milk, whole milk, eggs, butter, vanilla, cinnamon, and salt until smooth.
Step 3 — Finish, Taste, and Adjust
Fold in Rice: Stir in cooked rice and any add-ins (raisins etc.). Pour into prepared dish.
Nutrition (per serving)
Calories:320 kcal
Protein:7 g
Carbs:48 g
Fat:10 g
Fiber:1 g
Sodium:180 mg