I can still picture my mom in her apron, humming softly as she pulled a bubbling dish from the oven. The aroma of cinnamon and warm milk would fill the entire house, signaling that it was baked rice pudding night. It wasn’t just a dessert; it was a hug in a bowl, a simple pleasure that made even the toughest days a little brighter.
My brother and I would sit at the kitchen table, practically vibrating with anticipation, as Mom ladled out generous portions. The creamy texture, the sweet taste of condensed milk, and that hint of nutmeg – it was pure comfort food. I tried to recreate that nostalgic flavor, and this recipe for baked rice pudding is the closest I’ve gotten, offering a taste of home with every spoonful. I recently used this baked rice pudding as a sweet treat to follow up a batch of cheesy mashed potato puffs, and the combination was a huge success.
Why you’ll love this Creamy Condensed Milk Baked Rice Pudding
- It’s incredibly easy to make with just a handful of simple ingredients.
- The creamy texture and sweet flavor are comforting and satisfying. This baked rice pudding is sure to become a family favorite.
- Baking it in the oven makes it virtually foolproof, eliminating the risk of scorching.
- You can easily customize it with your favorite toppings, like raisins, nuts, or a sprinkle of extra cinnamon.
- It’s a budget-friendly dessert option that’s perfect for any occasion.
- This recipe for baked rice pudding is great served warm or cold, depending on your preference.
Ingredients
- 1/2 cup short-grain rice
- 4 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: Raisins or chopped nuts for topping
Directions
Step 1
Baked rice pudding makes every moment feel uplifting. Preheat oven to 325°F (160°C). Grease a 2-quart baking dish.
Step 2
In the prepared baking dish, combine the rice, milk, sweetened condensed milk, cinnamon, nutmeg, and salt. Stir well to combine, ensuring everything is evenly distributed.
Step 3
Bake uncovered for 50 minutes to 1 hour, or until the rice is tender and the pudding has thickened, stirring halfway through to prevent sticking. This ensures even cooking and prevents the bottom from burning.
Step 4
Remove from oven and stir in the vanilla extract. Let cool slightly before serving. Garnish with raisins or chopped nuts, if desired. Letting it cool slightly allows the pudding to thicken further.
Variations, pairings, and serving ideas
Variations
For a richer flavor, try using brown rice instead of white rice, though you might need to adjust the cooking time slightly. You can also experiment with different extracts, such as almond extract, for a unique twist. Feel free to add a pinch of cardamom for a warm, aromatic touch to your baked rice pudding.
Consider adding other fruits, such as diced apples or peaches, for a burst of fresh flavor. A swirl of caramel sauce on top can elevate the decadence. Another fun addition is a sprinkle of shredded coconut for added texture and sweetness to the baked rice pudding.
If you prefer a less sweet pudding, reduce the amount of sweetened condensed milk slightly. You could also use a combination of whole milk and cream for an even creamier consistency. Experiment with different spices, like ginger or cloves, to customize the flavor profile of your baked rice pudding.
Pairings
Baked rice pudding is delicious on its own, but it also pairs well with fresh fruit. Berries, such as strawberries, raspberries, and blueberries, provide a refreshing contrast to the richness of the pudding. A dollop of whipped cream or a scoop of vanilla ice cream also complements the warm, comforting flavors.
For a more substantial meal, serve baked rice pudding as a side dish with roasted chicken or turkey. The sweetness of the pudding balances the savory flavors of the meat. A simple green salad with a light vinaigrette also provides a refreshing contrast.
Consider pairing it with a warm beverage, such as coffee or tea. The comforting flavors of the pudding and the warmth of the drink create a cozy and satisfying experience. A glass of milk is also a classic pairing that’s perfect for both kids and adults.
Serving ideas
Serve baked rice pudding warm in individual ramekins for an elegant presentation. Garnish with a sprinkle of cinnamon and a few fresh berries. A drizzle of maple syrup or honey adds a touch of extra sweetness.
For a casual gathering, serve the pudding directly from the baking dish. Let your guests help themselves and add their own toppings. A variety of toppings, such as raisins, nuts, chocolate chips, and shredded coconut, allows everyone to customize their own perfect bowl of baked rice pudding.
If you’re serving the pudding cold, chill it in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the pudding to thicken further. Garnish with a sprig of mint for a pop of color and freshness.
Storage and make-ahead tips
Storage
Leftover baked rice pudding can be stored in an airtight container in the refrigerator for up to 3 days. The pudding may thicken slightly as it chills. Add a splash of milk when reheating if needed to restore its creamy consistency.
For longer storage, you can freeze the baked rice pudding. Transfer it to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. The texture may change slightly after freezing, but the flavor will remain delicious.
When reheating, microwave the pudding in 30-second intervals, stirring in between, until heated through. You can also reheat it in a saucepan over low heat, stirring constantly to prevent sticking. Avoid overheating, as this can cause the pudding to become dry or rubbery.
Make-ahead
You can prepare the baked rice pudding up to 24 hours in advance. Simply bake it according to the recipe instructions, let it cool completely, and store it in the refrigerator. Reheat before serving.
If you’re short on time, you can also prepare the rice mixture ahead of time. Combine the rice, milk, sweetened condensed milk, cinnamon, nutmeg, and salt in the baking dish, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve. This allows the rice to soak up the milk and spices, resulting in a richer, more flavorful baked rice pudding.
Consider making a double batch of baked rice pudding and freezing half for a future treat. This is a great way to save time and ensure that you always have a comforting dessert on hand. Label the container with the date and contents for easy identification.
Common mistakes when making Creamy Condensed Milk Baked Rice Pudding
- Forgetting to stir the pudding halfway through baking can lead to sticking and uneven cooking. Set a timer to remind yourself to stir.
- Using the wrong type of rice can result in a gummy or dry pudding. Short-grain rice is the best choice for its creamy texture.
- Overbaking the pudding can cause it to become dry and rubbery. Check for doneness after 50 minutes and adjust the cooking time accordingly.
- Adding too much cinnamon or nutmeg can overpower the other flavors. Start with the recommended amounts and adjust to your taste.
- Not letting the pudding cool slightly before serving can make it too runny. Allow it to sit for a few minutes to thicken up.
Final notes
This recipe for baked rice pudding is more than just a dessert; it’s a taste of nostalgia, a simple pleasure that brings comfort and joy. The creamy texture, the sweet flavor, and the warm spices create a truly satisfying experience.
Don’t be afraid to experiment with different variations and toppings to create your own unique version of this classic dish. Whether you serve it warm or cold, this baked rice pudding is sure to be a hit with family and friends.
So, gather your ingredients, preheat your oven, and get ready to indulge in the comforting flavors of homemade baked rice pudding. It’s a simple recipe that’s guaranteed to bring a smile to your face.
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Creamy Condensed Milk Baked Rice Pudding
Indulge in the comforting flavors of homemade rice pudding with this easy baked version, sweetened with creamy condensed milk for a rich and decadent treat.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 1/2 cup short-grain rice
- 4 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: Raisins or chopped nuts for topping
Instructions
- Preheat oven to 325°F (160°C). Grease a 2-quart baking dish.
- In the prepared baking dish, combine the rice, milk, sweetened condensed milk, cinnamon, nutmeg, and salt. Stir well to combine.
- Bake uncovered for 50 minutes to 1 hour, or until the rice is tender and the pudding has thickened, stirring halfway through to prevent sticking.
- Remove from oven and stir in the vanilla extract. Let cool slightly before serving. Garnish with raisins or chopped nuts, if desired.
Notes
For a thicker pudding, let it cool completely. Rice pudding can be stored in the refrigerator for up to 3 days. Add a splash of milk when reheating if needed. For extra flavor, try using cardamom or almond extract instead of vanilla.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 35g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg