Ingredients
Scale
- 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