Creamy Rice Pudding
This creamy rice pudding, made with sweetened condensed milk and whole milk, elevates the classic dessert with its rich custard texture and heavenly aroma.
Ingredients
For the pudding
- 1/2 cup white rice, preferably short-grain or Arborio
- 1 can sweetened condensed milk 14 oz (396g)
- 3 cups whole milk 720ml
- 1/4 cup granulated sugar 50g
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- a pinch salt
- Butter for greasing the baking dish
Instructions
Preparation
- Cook the Rice: In a medium saucepan, combine the rice and 1 cup of water. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 15–18 minutes or until it’s tender. After cooking, let it cool slightly.
- Preheat the Oven: Set your oven to 350°F (175°C). While it's heating, prepare your baking dish by greasing a 9×9-inch pan with butter.
- Make the Custard: In a large bowl, whisk together the sweetened condensed milk, whole milk, sugar, eggs, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
- Combine Rice and Custard: Stir the cooked rice gently into the custard mixture until everything is evenly distributed.
Baking
- Bake: Pour the mixture into your greased baking dish. Cover it with foil and bake for 45 minutes. After that, remove the foil and bake for an additional 15 minutes, or until the top is golden and set.
- Cool Before Serving: Allow the pudding to rest for about 15 minutes before serving it warm or chilled.
Notes
You can use other types of milk or rice if you prefer; keep in mind that variations may alter the final taste and texture. For perfecting the dish, adjust the milk for creaminess and try flavored enhancements like coconut milk or orange zest.