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–+ servings
Rice pudding with evaporated milk in a bowl with a spoon digging in.

Rice Pudding with Evaporated Milk

A delicious old favorite using minimal ingredients, rice pudding with evaporated milk definitely makes this recipe affordable and easy
Prep Time5 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 35 minutes
Servings: 8
Cuisine: Dessert
Author: Melanie Cagle

Equipment

Ingredients

  • 1-¼ Cups Medium Grain Rice
  • ¼ Cup Granulated Sugar
  • 3-½ Cups Evaporated Milk
  • 7 Cups Whole Milk
  • 2 teaspoons Vanilla
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ Cup Butter unsalted

Instructions

  • Preheat oven to 300°F.
  • Grease a 13 x 9" Casserole Dish and place on a baking sheet.
  • Add some of the milk to a mixing glass. Add the cinnamon and vanilla and mix well with a whisk, or a fork.
  • Add the rice, remaining milk, evaporated milk and sugar to the casserole dish then pour in the cinnamon milk. Stir well.
  • Top with knobs of the butter.
  • Place the baking sheet with the casserole dish into the oven. Bake for 45 minutes then give the dish a good stir.
  • Sprinkle the nutmeg over the top and bake for the remaining 1 hour 45 minutes.

Notes

A skin will form on the top of the rice pudding. A lot of people like this - me included. If you don't, skim the top layer away from the pudding.

Nutrition

Serving: 1g | Calories: 398kcal | Carbohydrates: 46g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 160mg | Fiber: 1g | Sugar: 24g
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