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
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.