Yes, you can have your custard and rice pudding, too! This creamy, sweet and dreamy dessert is made from ingredients you probably already have in your kitchen, so you can serve up a bowl of comfort in around an hour.
How to make condensed milk baked rice pudding: key tips
For this pudding, the rice is partially cooked in the milk mixture before it’s transferred to the oven to cut down on the cooking time (otherwise you’d need to bake it for over an hour). You don’t need to continually stir the mixture in the pan or you’ll release too many rice starches. Just stir it occasionally, to prevent the mixture from sticking to the pan.
Your pudding is ready when the rice is tender and the custard is set. To test, use a spoon to taste a little and bite into the rice. Think risotto-style rice tenderness and you’ll be A-OK. I like my puddings to have tender rice within a creamy custard. This pudding may seem a little on the runny side when you first pull it out of the oven, but rest it for about 15 minutes and it will thicken up to the perfect consistency.
What’s in this condensed milk baked rice pudding?
Condensed milk provides a wonderfully rich and sweet creaminess to this pud. The cook used an entire can of condensed milk in this recipe. If you have less of a sweet tooth, you could replace some of it with milk or cream – try 250ml (1 cup) condensed milk with an extra 150ml milk or cream.
Arborio rice, or another medium grain rice, is ideal for a rice pudding – you want the rice to plump up and become tender, but not turn to mush, which you risk if you use a short-grain rice.
Rice puddings may be retro, but there’s a reason they’re still made today. Here are 11 rice puddings to add to your repertoire, along with 16 of Nan’s creamiest rice puds. From rice pudding crumble to old-fashioned slow cooker rice pudding, these recipes are sure to taste delicious and keep you warm on a cold day.
This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1/2 cup Woolworths Arborio Risotto Rice
- 2 cups (500 ml) milk
- 400g tin condensed milk
- 1 tsp vanilla paste
- 1 tsp cinnamon
- 2 eggs, beaten
- 30g butter
Method
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Step 1Preheat oven to 160C. Place rice and milk in a small saucepan and bring to the boil. Reduce heat and simmer for 5 minutes until rice is partially cooked. Stir through condensed milk, vanilla and cinnamon and allow to rest for 15 minutes. Once cooled slightly, stir through eggs and butter, then pour into a 1-litre capacity oven dish.
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Step 2Bake for 40 minutes until rice is soft. Check at the 30 minute mark and if the pudding is browning too quickly, cover with a piece of aluminium foil.
Recipe Notes
Can I add anything else to this condensed milk baked rice pudding?
This rice pudding is just lovely on its own, but you could add some other ingredients such as sultanas, raisins, a little nutmeg, or a combination. The pops of plumped up fruit will be heavenly and the nutmeg will ramp up the comfort factor. Nutmeg is quite strong, so go easy when adding it to the pudding. Start with a little, then taste before adding any more.
How do I store and reheat this condensed milk baked rice pudding?
Rice pudding will keep covered in the fridge for up to 5 days. To reheat, you can either microwave it in portions, or spoon it into a saucepan and reheat it over medium-low heat until warm. Stir in a splash of milk to loosen it up a little, if you like.
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