You are here: Seasoned Cooking » All Issues » October 2008 Issue » This Article » Page 1
 
October 2008 Issue
Mexican Rice Pudding
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

Kansas' Cafe

Compassionate Food for Compassionate People - all vegan all the time

ShopTony Cooking

The ultimate cooking site. Cooking advice recipes and shopping all in one location. Cookware Bakeware Small Appliances Knives Knife Cookbook Cutler...

Unique Baskets

Beautiful gift baskets filled with gourmet foods and snacks

http://sausage.researchalot.com

Resource site for everything to do with sausage. Full of newsletters, articles, links and other resources - ALL FREE - in one easy to navigate sit...

insanitysauce.com

This new e-commerce destination may just be the hottest site on Web today. insanitysauce.com offers a wide selection of fiery sauces, salsas, sprea...
Welcome to Seasoned Cooking and to Phil's International Flair!

It's not often that I prepare desserts such as this one. My culinary skills are primarily focused on main and side dishes. However, I do sometimes bake and prepare desserts that please the palate.

This recipe is fashioned after a dessert that my grandmother used to make. I never got her recipe before she passed, but I did pick the brains of my mother and uncles to get an idea of what to do. After testing, and a few failures, I finally brought rice pudding to a good facsimile of what my grandmother used to make.

This recipe is sure to please young and old alike. Try it out and you will be pleasantly surprised.

Now, on to the recipe! Be well, and good eating!

 

Mexican Rice Pudding

This pudding is creamy, a little sweet, and filling. The selection of ingredients is always important when preparing a dish, so depending on your tastes, you may want to select an aromatic rice such as Jasmine rice for this dish. However, any long grain white or brown rice is suitable.

The choice of sugar is also important. If you want the pudding to be white, use white sugar. If you don't mind the brown color, use brown sugar. Honey may work, but I would only use half the recipe amount so that the pudding can set properly.

As for the vanilla, the real stuff is always best. If you have a vanilla bean handy, split it, scrape the insides, and use that. Otherwise, use real vanilla extract. In my opinion, the imitation vanilla extract just isn't the same.

  • 3/4 cup rice
  • 6 cups boiling water
  • 1 quart milk
  • 2 sticks of cinnamon
  • 1 cup sugar
  • 1 tsp. salt
  • 4 egg yolks, beaten with ¼ cup cold milk and 1 tbls. corn starch
  • ¼ tsp. vanilla
  • 1/4 cup raisins (optional)
Bring the water to a boil in a pot and add the salt. When the water comes to a boil, add the rice. Allow the rice to boil for 15 minutes.

In a separate pot, heat the quart of milk and add the cinnamon sticks over medium heat. Allow to a simmer until the rice is ready.

When the rice has boiled for 15 minutes, drain the water and add the rice to the hot milk and cinnamon mixture. Also add the vanilla and allow the mixture to simmer over low heat for an additional 30 minutes.

After simmering, remove the cinnamon sticks, add the sugar, and stir until the sugar has dissolved. Reduce the heat to a minimum.

Finally, beat the egg yolks with cold milk and corn starch, and add to the rice. Stir Continue to heat until the mixture thickens (about 5 minutes). After the mixture has thickened, pour into a serving bowl, sprinkle with powdered cinnamon, allow to set, and serve. Or, if you prefer, chill the pudding to set before serving. For variation, add raisins to the pudding before allowing to set.

Enjoy!

  • Yields: 6 servings
  • Preparation Time: 1 hour
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.