Mexican Rice Pudding
A creamy and sweet dessert made with rice, milk, and spices that embodies tradition and comfort, perfect as a finishing touch for any meal.
Ingredients
Main Ingredients
- 1 cup long-grain white rice Rinsed under cold water
- 4 cups water For boiling the rice
- 1 stick cinnamon Adds aromatic flavor
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- 1 cup sugar
- 1 teaspoon vanilla extract Enhances sweetness
- 1/2 cup raisins Optional mix-in
- Ground cinnamon For garnish
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and the cinnamon stick.
- Lower the heat and let it simmer for about 15 minutes or until the rice is tender and most of the water is absorbed.
- Remove the pot from heat and discard the cinnamon stick.
Cooking
- Stir in the sweetened condensed milk, evaporated milk, whole milk, and sugar. Mix well to combine.
- Bring the mixture back to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Cook for an additional 10 to 15 minutes, or until the pudding thickens to your desired consistency. If using, add the raisins halfway through this cooking time.
- Stir in the vanilla extract and remove from heat.
Serving
- Let the pudding cool for a few minutes before serving. Serve warm or chilled, garnished with ground cinnamon.
Notes
For variations, consider adding coconut milk, citrus zest, or nuts. Ensure to stir the pudding frequently during cooking to prevent sticking.