Baked rice pudding with condensed milk is such an easy and comforting dessert. Take leftover cooked rice and a can of condensed milk and turn it into something classic and delicious.
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.
What is the best rice for rice pudding?
I usually use long grain white rice for rice pudding. However, any plain cooked rice will do. Jasmine and basmati rice are great options as well.
Making Baked Rice Pudding With Cooked Rice
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.
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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.
Do you have to use the raisins?
You can leave the raisins out if you don’t like them. Or add another dried fruit, like cranberries or dried cherries. You could even try using chocolate chips instead if you want.
Baked Rice Pudding with Sweetened Condensed Milk
Ingredients
- 2 large eggs
- 1 cup whole milk
- 14 ounces sweetened condensed milk
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 cups cooked rice
- ¼ cup raisins optional
Instructions
- Preheat oven to 375°F and grease a 8 inch square baking dish.
- Whisk together the 2 large eggs, 1 cup whole milk and 14 ounces sweetened condensed milk.
- Stir in ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 2 cups cooked rice and ¼ cup raisins. Pour into prepared pan.
- Bake for 45 to 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.
Video
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THIS! is the recipe of my childhood. Smelled wonderful in my kitchen. Grandma would be proud. Thanks for sharing 👍🏾
Yay! I love that so much, thank you!
Can this be prepped over night and refrigerated to make the next morning?
Yes, that should work great.
Love this recipe.. I have made baked rice pudding many times but this is different and we love it…
I am so glad you do!
Could pecans be added in addition to the dried fruit? Which recipe tastes the richest, with, or without the condensed milk?
Sure! Pecans would be delicious. I think the condensed milk one is a bit more rich, but they are pretty close.
Are you meant to cook this with the lid on please? Required equipment says ‘8-Inch Square Glass Baking Dish with Lid ‘ but instructions & photo steps don’t specify to cover with lid. Thank you
No, you bake it uncovered. I just like the pan with the lid because the lid makes storing leftovers or transporting food easier. Thanks for asking, I will try to make that more clear in the recipe.
This was easy and delicious.
My grandmother used to make a chocolate version using Hershey’s cocoa powder. How much would you suggest to try and make this baked chocolate rice pudding?
That sounds delicious! I would think a couple of tablespoons will do. I will have to experiment and make some for myself.