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Mexican Rice Pudding

Mexican Rice Pudding Recipe

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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white rice, rinsed
  • 2 cups water
  • 4 cups whole milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 cinnamon stick
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ⅓ cup raisins (optional)
  • Ground cinnamon for serving

Method
 

  1. Rinse the rice under cool water until the water runs mostly clear.
  2. Combine rice, water, and cinnamon stick in a medium pot. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes until water is absorbed.
  3. Add milk and salt. Cook over medium-low heat, stirring occasionally, for 20 minutes until thick and creamy.
  4. Remove from heat, take out the cinnamon stick, and stir in sweetened condensed milk and vanilla. Fold in raisins if using.
  5. Spoon into bowls and dust with ground cinnamon before serving.

Notes

The pudding thickens noticeably as it cools, so pull it off the heat when it’s still a bit looser than you think you want. If you plan to serve it chilled, let it cool on the counter for 20 minutes before refrigerating so the texture sets up smoothly.