Best Mexican Rice Pudding Recipes

MEXICAN RICE PUDDING ("ARROZ CON LECHE")

Steps:

• Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

ARROZ CON LECHE (MEXICAN RICE PUDDING)

Steps:

• Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
• Serve warm or cold. Sprinkle each portion with ground cinnamon.

RICE PUDDING -- MEXICAN STYLE, ARROZ CON LECHE

Steps:

• Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
• Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
• Beat an egg into the milk.
• Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
• Add the raisins and vanilla and cook for 2 minutes.
• Remove from the heat and let cool for 10 to 20 minutes.
• Transfer to a platter or individual bowls and refrigerate.
• Garnish with ground cinnamon if desired.

RICE ATOLE (MEXICAN RICE PUDDING/ARROZ CON LECHE)

Steps:

• In a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed.
• Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes. (The mixture will thicken as the rice absorbs the milk).
• Add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (It will thicken even more as it cools).
• Place into a large serving dish or individual custard cups. Place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired. Serve warm or cold, for dessert, snack, or breakfast.

MEXICAN RICE PUDDING

Steps:

• Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
• Add the rice and return to a boil, stir once, cover and cook for 20 min.
• Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so.
• Take from the heat and remove the cinnamon and zest.
• Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well.
• Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.
• Preheat the broiler and dot the top of the pudding with the butter.
• Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.

MEXICAN RICE PUDDING (ARROZ CON LECHE)

Steps:

• In a medium saucepan, place cinnamon sticks, add the whole milk and bring to a boil.
• Add the rice, lower the flame and simmer covered for 15 minutes.
• Add sugar and condensed milk and simmer for about 3 to 5 more minutes.
• Add vanilla and remove from heat.
• Serve warm in custard dishes, you can add raisins if you like.