Picture a warm, comforting bowl of Mexican Rice Pudding, its creamy texture gently enveloping your senses with the sweet aroma of cinnamon and vanilla.
This delightful dessert is incredibly easy to make, offering a cozy indulgence that has become a beloved favorite in many homes.
As the simple ingredients simmer together, they transform into a luscious, fragrant treat that invites you to savor every spoonful.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Measuring cup
- 1 Measuring spoon
- 1 Ladle
- 1 Mixing bowl
Ingredients
- 1 cup white rice
- 2 cups water
- 4 cups whole milk
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cinnamon stick
- 1 tablespoon vanilla extract
- 1/2 cup raisins
- 1 teaspoon ground cinnamon, for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Mexican Rice Pudding, you can follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary equipment and ingredients.
- Rinsing and Initial Cooking (20 minutes)
- Rinse the rice under cold water (2 minutes).
- Combine rice and water in the saucepan and bring to a boil over medium heat (5 minutes).
- Reduce heat to low, cover, and simmer for 15 minutes, until water is absorbed (15 minutes).
- Milk and Sugar Mixture (5 minutes)
- While the rice is simmering, measure out the milk, sugar, and salt.
- Once the water is absorbed, add milk, sugar, salt, and the cinnamon stick to the saucepan (3 minutes).
- Cooking and Stirring (30 minutes)
- Stir continuously until the mixture reaches a gentle boil (5 minutes).
- Reduce the heat to low and continue stirring occasionally for 30 minutes, until thick and creamy (25 minutes).
- Final Touches and Resting (20 minutes)
- Remove saucepan from heat, stir in vanilla extract and raisins (2 minutes).
- Let the pudding rest for 15 minutes to allow flavors to meld (15 minutes).
- Serving (5 minutes)
- Sprinkle with ground cinnamon and serve warm or chilled (3 minutes).
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine rice and water, then bring to a boil over medium heat.
Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Add milk, sugar, salt, and the cinnamon stick to the cooked rice.
Stir the mixture continuously until it comes to a gentle boil.
Reduce the heat to low and continue stirring occasionally for 30 minutes until thick and creamy.
Remove the saucepan from the heat and stir in the vanilla extract and raisins.
Let the pudding rest for 15 minutes to allow flavors to meld.
Serve warm or chilled, sprinkled with ground cinnamon.
Serving Tips
- Fresh Berries: Add a burst of color and freshness by topping the pudding with a mix of strawberries, blueberries, or raspberries.
- Whipped Cream: Enhance the dessert’s indulgence with a dollop of homemade or store-bought whipped cream.
- Toasted Nuts: Sprinkle some toasted almonds or pecans on top for a delightful crunch and nutty flavor.
- Coconut Flakes: Add a tropical twist with unsweetened coconut flakes for additional texture and taste.
- Chocolate Shavings: For a richer dessert, grate some dark chocolate over the pudding just before serving.
Storage
To store Mexican Rice Pudding, transfer it to an airtight container and refrigerate for up to 3-4 days.
Reheat gently on the stove, adding milk if needed for consistency.
Freezing
To freeze Mexican Rice Pudding, allow it to cool completely.
Transfer to airtight containers, leaving space for expansion, and freeze.
Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
To reheat Mexican rice pudding, gently warm it on the stove over low heat.
Stir frequently. Add a splash of milk to restore creaminess.
Serve once heated through.
Final Thoughts
Mexican Rice Pudding is a delightful and comforting dessert that brings a taste of tradition to your table.
The combination of creamy rice, sweet raisins, and aromatic cinnamon creates a flavor that’s both nostalgic and satisfying.
It’s a versatile dish that can be enjoyed warm or chilled, making it perfect for any occasion.
Whether you’re serving it as a dessert after a festive meal or enjoying a bowl on its own, this pudding is sure to please.
For a personalized touch, feel free to adjust the sweetness or add your favorite toppings.
With its rich, creamy texture and inviting aroma, Mexican Rice Pudding is a classic treat that never goes out of style.
Frequently Asked Questions
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but increase the water to 3 cups and cook for 30 minutes. Adjust milk to 5 cups, and extend the cooking time to 40 minutes for a creamy texture.
Is It Possible to Use a Sugar Substitute?
You can use a sugar substitute, but guarantee it matches the sweetness of granulated sugar. Check conversion ratios on packaging. Add substitute after cooking rice, tasting for sweetness. Adjust gradually, as substitutes can vary in flavor intensity.
How Can I Make the Pudding Dairy-Free?
To make the pudding dairy-free, substitute the 4 cups of whole milk with 4 cups of almond milk or coconut milk. Make sure to stir frequently to maintain the desired creamy texture while cooking. Adjust sugar to taste.
What Are Some Alternative Garnishes for Rice Pudding?
Consider topping the pudding with 1/4 cup toasted almonds, 1/4 cup shredded coconut, or 1/4 cup chopped fresh fruit like mango or berries. Sprinkle 1 teaspoon of nutmeg or 1 teaspoon of cocoa powder for added flavor.
Can I Add Nuts for Extra Texture?
Yes, you can add nuts for extra texture. Chop 1/4 cup of your choice, such as almonds or pecans. Stir them in after removing the saucepan from heat, ensuring they’re evenly distributed before letting the pudding rest.
Mexican Rice Pudding
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoon
- 1 Ladle
- 1 Mixing bowl
Ingredients
- 1 cup white rice
- 2 cups water
- 4 cups whole milk
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cinnamon stick
- 1 tablespoon vanilla extract
- 1/2 cup raisins
- 1 teaspoon ground cinnamon for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine rice and water, then bring to a boil over medium heat.
- Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- Add milk, sugar, salt, and the cinnamon stick to the cooked rice.
- Stir the mixture continuously until it comes to a gentle boil.
- Reduce the heat to low and continue stirring occasionally for 30 minutes until thick and creamy.
- Remove the saucepan from the heat and stir in the vanilla extract and raisins.
- Let the pudding rest for 15 minutes to allow flavors to meld.
- Serve warm or chilled, sprinkled with ground cinnamon.
Notes
