If you’re craving something warm, cozy, and incredibly comforting, this Condensed Milk Baked Rice Pudding is the perfect dessert to make. It’s creamy, lightly sweet, and packed with nostalgic flavors that feel like a hug in a bowl. The sweetened condensed milk brings a rich, velvety texture, while the baked custard base creates a beautifully golden top and a tender, melt-in-your-mouth center. Even better, the recipe comes together with simple pantry staples, making it an easy treat for weeknights, holidays, or anytime you want something soothing and satisfying.

Step-by-Step Instructions

1. Prepare the Baking Dish

Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or any similar 2-quart dish.

2. Cook the Rice

Bring 1½ cups of water to a boil in a medium saucepan. Add the rice, cover it, and let it simmer for about 10–12 minutes, or until tender. Drain any extra water and let the rice cool slightly.

3. Mix the Custard Base

In a large bowl, whisk the whole milk, sweetened condensed milk, vanilla, optional cinnamon, nutmeg, and salt. Keep whisking until the mixture is completely smooth.

4. Add the Eggs

Beat the eggs in a small bowl, then slowly whisk them into the milk mixture. This prevents curdling and creates a silky custard.

5. Assemble the Dessert

Spread the cooked rice evenly across the bottom of your prepared dish. If you’re using raisins, sprinkle them on top. Next, pour the custard mixture over the rice and gently stir to distribute everything evenly.

6. Bake in a Water Bath

Place the baking dish inside a larger pan and pour hot water around it, reaching halfway up the sides. This ensures gentle, even cooking. Bake for 45–55 minutes. About halfway through, give the pudding a gentle stir so the rice doesn’t sink.

7. Cool and Serve

Remove the pudding from the water bath and let it rest for 10–15 minutes before serving. For a firmer texture, let it chill in the fridge for a few hours.

Helpful Tips

• Let It Rest: Allowing the pudding to cool helps the custard fully set.
• Avoid Curdling: Add the eggs slowly into the milk mixture to prevent lumps.
• Skip the Raisins: Feel free to leave them out or swap them for dried cranberries or apricots.
• Choose the Right Rice: Short-grain rice or Arborio rice creates the creamiest texture.
• Make It Ahead: This dessert tastes even better the next day once the flavors meld.

Frequently Asked Questions (FAQ)

1. Can I make baked rice pudding without a water bath?

Technically, yes—but the texture won’t be as creamy. The water bath prevents the custard from overcooking or cracking, so it’s highly recommended.

2. Can I use leftover cooked rice instead of cooking new rice?

Absolutely. Use about 2 to 2½ cups of cooked rice. Just make sure it isn’t overly soft or mushy before adding it to the custard.

3. Why did my rice pudding turn out watery?

This usually happens when the pudding is underbaked. Keep baking until the edges are set and the center has a slight jiggle, but is not liquid.

4. Can I make this recipe dairy-free?

You can swap the whole milk for coconut milk and use dairy-free sweetened condensed milk. However, the flavor and texture will vary slightly.

5. How do I store leftover rice pudding?

Place leftovers in an airtight container and refrigerate for 3–4 days. Reheat gently in the microwave, or enjoy it cold straight from the fridge.