Ingredients
3/4 cup uncooked white rice
1 (14 oz) can sweetened condensed milk
2 cups whole milk
1/2 cup heavy cream
2 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon (plus more for topping)
Pinch of salt
Butter for greasing
Instructions
1. Preheat oven to 350°F (175°C). Grease a 2-quart baking dish with butter.
2. Cook rice in water until tender (about 15 minutes), then drain any excess water.
3. In a large bowl, whisk together condensed milk, whole milk, cream, eggs, vanilla, cinnamon, and salt.
4. Stir in the cooked rice and pour the mixture into the prepared baking dish.
5. Sprinkle with additional cinnamon if desired.
6. Bake uncovered for 45–55 minutes, or until the pudding is set and lightly golden on top.
7. Let cool slightly before serving warm, or chill for a creamy cold version.
Notes
Use arborio rice for a creamier texture.
Add raisins or nutmeg for variation.
Leftovers keep in the fridge for up to 4 days and taste even better the next day.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3/4 cup
- Calories: 310
- Sugar: 27g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 105mg
Keywords: baked rice pudding, condensed milk rice pudding, creamy rice dessert, old-fashioned rice pudding