Mexican Rice Pudding
Creamy rice simmered in milk with cinnamon sticks and sugar, served warm or chilled.
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 cup long grain white rice
- 20 oz water
- 4 cup whole milk
- 1 cup granulated sugar
- 2 cinnamon sticks
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- ½ cup raisins optional topping
- ½ tsp ground cinnamon for sprinkling
Instructions
Cooking
- Boil. Combine the rice, water, cinnamon sticks, and salt and bring to a boil.
- Simmer. Cover and simmer for fifteen minutes.
- Add. Stir in the milk and sugar and return to a boil.
- Thicken. Simmer for twenty five to thirty minutes, stirring often, until creamy.
- Flavor. Remove the cinnamon sticks and stir in the vanilla.
- Serve. Serve warm or chilled, topped with raisins and cinnamon.
Notes
Substitutions: Replace part of the milk with evaporated milk for a richer pudding, or add coconut milk for a tropical flavor.
Tips: Stir often and expect the pudding to thicken as it cools.
Storage: Refrigerate in an airtight container for five days and stir in milk when reheating.
Nutrition is calculated per serving.