Baked Rice Pudding with Condensed Milk

Introduction:
Indulge in the creamy and comforting goodness of Baked Rice Pudding with Condensed Milk! This classic dessert features tender rice simmered in a rich mixture of condensed milk, eggs, and spices, then baked to perfection for a golden top and luscious interior. Ideal for a cozy dessert or a sweet treat any time of the day, this pudding is both easy to make and delightfully satisfying.

Why You’ll Love This Recipe:

• Creamy and Rich: Condensed milk adds a luscious sweetness and creamy texture.
• Simple Ingredients: Uses basic pantry staples with minimal prep.
• Comforting: A warm and comforting dessert perfect for any occasion.
• Versatile: Customize with your favorite spices or toppings.

Ingredients:

• 1 cup short-grain rice (such as Arborio or sushi rice)
• 2 1/2 cups whole milk
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• Butter, for greasing the baking dish
• Optional Toppings: Raisins, cinnamon sugar, fresh fruit, or nuts

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

1. Prepare the Rice:

• Rinse the rice under cold water until the water runs clear. This helps remove excess starch.

1. Cook the Rice:

• In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Set aside to cool slightly.

1. Mix the Pudding Ingredients:

• In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt.

1. Combine and Bake:

• Stir the cooked rice into the milk mixture until well combined.
• Grease a 2-quart baking dish with butter and pour the rice mixture into the dish.
• Bake in the preheated oven for 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.

1. Serve:

• Allow the pudding to cool slightly before serving. Serve warm or at room temperature. Garnish with optional toppings if desired.

Tips for Success:

• Rice Texture: For creamier pudding, you can cook the rice a little longer in the milk mixture, stirring occasionally.
• Prevent Skin Formation: Cover the dish with foil during the first 30 minutes of baking to prevent a skin from forming on the surface.
• Sweetness: Adjust the sweetness by reducing or increasing the sugar according to your taste.

Recipe Variations:

• Fruit: Add raisins, dried cranberries, or fresh fruit to the rice mixture before baking.
• Spices: Experiment with other spices such as cardamom or cloves for a unique flavor.
• Nutty Flavor: Add chopped nuts like almonds or pecans for added texture and flavor.

Serving Suggestions:

• Garnishes: Top with a sprinkle of cinnamon sugar, a dollop of whipped cream, or a drizzle of caramel sauce.
• Accompaniments: Serve with a side of fresh berries or a scoop of vanilla ice cream.

Storage:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Rice pudding can be frozen. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently before serving.

Special Equipment:

• Saucepan: For cooking the rice.
• Mixing Bowl: For combining the pudding ingredients.
• Baking Dish: A 2-quart dish is ideal for this recipe.

FAQ:

• Can I use a different type of milk?
  Yes, you can use evaporated milk, almond milk, or coconut milk, but the texture and flavor may vary.
• Can I use instant rice?
  It’s best to use regular short-grain rice for the best texture. Instant rice may not hold up well in this recipe.
• Can I make this recipe ahead of time?
  Yes, you can prepare and bake the pudding ahead of time. Just reheat gently before serving.

Preparation Time:

• 10 minutes for preparing the rice and mixing the ingredients.

Cook Time:

• 45-55 minutes for baking the pudding.

Total Time:

• 1 hour (including prep and bake time).

Nutrition Information (per serving, assuming 6 servings):

• Calories: 290
• Protein: 9g
• Carbohydrates: 48g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 80mg
• Sodium: 120mg
• Fiber: 1g
• Sugar: 31g

Baked Rice Pudding with Condensed Milk

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• Author: Julie
• Total Time: 1 hour

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Ingredients

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• 1 cup short-grain rice (such as Arborio or sushi rice)
• 2 1/2 cups whole milk
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• Butter, for greasing the baking dish
• Optional Toppings: Raisins, cinnamon sugar, fresh fruit, or nuts

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Instructions

• Preheat the Oven:
  • Preheat your oven to 350°F (175°C).
• Prepare the Rice:
  • Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
• Cook the Rice:
  • In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Set aside to cool slightly.
• Mix the Pudding Ingredients:
  • In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt.
• Combine and Bake:
  • Stir the cooked rice into the milk mixture until well combined.
  • Grease a 2-quart baking dish with butter and pour the rice mixture into the dish.
  • Bake in the preheated oven for 45-55 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.
• Serve:
  • Allow the pudding to cool slightly before serving. Serve warm or at room temperature. Garnish with optional toppings if desired.

• Prep Time: 10 minutes
• Cook Time: 45-55 minutes for baking

Nutrition

• Serving Size: 6 servings
• Calories: 290 kcal
• Fat: 8g
• Carbohydrates: 48g
• Protein: 9g

Closing Notes:
Have you tried this Baked Rice Pudding with Condensed Milk? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious creations and check back for more comforting and easy recipes.