Baked rice pudding with sweetened condensed milk is such a easy and comforting dessert. Take leftover rice and a can of condensed milk and turn it into something classic and soothing.
Creamy custard, rice, cinnamon, and raisins come together to make this classic treat. You will find adding condensed milk adds that rich note that makes it extra good with fewer ingredients.
There is something about a dish of rice pudding that makes you feel like you are in grandma’s kitchen. I don’t remember either of my grandmas ever making it for me, but it still has that nostalgic feel nonetheless.
Making this rice pudding
While you can make baked rice pudding with raw rice, it takes a really long time for it to cook. So it is easiest to start with leftover or already cooked rice.
You just mix together some milk, eggs and sweetened condensed milk to make the custard. Because the condensed milk already has sugar and vanilla in it, you don’t have to add either.
A little bit of cinnamon and nutmeg add those traditional flavors to the mix. Then come some raisins, but they are completely optional.
If you want to add something, but don’t like raisins, you can add other dried fruit. Craisins, dried cherries or chopped dates would be great alternatives.
Once you stir in the rice, it is ready to go in a greased pan and into the oven. It is done when the edges are golden and the center is mostly set. A little jiggle in the middle is OK.
I think rice pudding is at its best when warm. So it can be served relatively quickly after it is done cooking.
However, if you like chilled rice pudding just let it cool to room temperature and then put it in the refrigerator for an hour or two. Either way it tastes great.
Leftovers are great straight out of the fridge. It is also wonderful warmed up with a little extra milk poured over the top. Mmmm!
What is the difference between baked rice pudding and stovetop
While the two versions of rice pudding are made with similar ingredients and usually feature the same flavors, they are a little bit different. There is a texture difference between the two much like macaroni and cheese.
Stovetop rice pudding is creamy and scoopable similar to stovetop macaroni and cheese. Much like a baked macaroni and cheese, baked rice pudding is stiffer and can almost be cut and served as a piece.
Stovetop rice pudding is homogeneous kind of like tapioca pudding. Baked rice pudding usually has a little extra layer of custard on top when it is finished.
Both are ultimately delicious, so it depends on your mood and your own texture preferences. You can’t go wrong with either.
More great rice pudding recipes
Make creamy rice pudding in the instant pot for a comforting sweet treat. The updated twist on the classic rice pudding is quick and easy to make but still has that old timey delicious dessert flavor.
You can make a naturally sweetened stovetop banana rice pudding. It has honey, bananas and cinnamon for a fun twist on the original.
If you don’t have a can of sweetened condensed milk, you can make a classic baked rice pudding. It is very similar, but requires sugar and vanilla.
Or try making bread pudding with maple sauce for another comforting old fashioned dessert.
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- 2 large eggs
- 1 cup whole milk
- 14 oz. sweetened condensed milk
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cups cooked rice
- 1/4 cup raisins, optional
- Preheat oven to 375°F and grease a 8 inch square baking dish.
- Whisk together the eggs, milk and condensed milk.
- Stir in cinnamon, nutmeg, rice and raisins. Pour into prepared pan.
- Bake for 45-50 minutes or until the edges are lightly golden and the center is mostly set, a little wobble is ok.
- Cool a bit and serve warm or chill and serve cold.
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Amount Per Serving: Calories: 282Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 64mgSodium: 104mgCarbohydrates: 47gFiber: 0gSugar: 36gProtein: 8g
All nutritional information is estimated and will depend on the exact ingredients you use.