Best Sweet Cinnamon Mexican Rice Recipes
ARROZ CON LECHE (MEXICAN RICE PUDDING)
Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Provided by rorozco
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g
HORCHATA MADE EASY
Horchata (cinnamon rice milk) has been a favorite addition to the many Mexican meals I've had in the Bay Area. It's lightly sweet and refreshing. This is a much easier recipe than the traditional method which requires up to 3 hours to make.
Provided by jheelan
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
- Pour rice milk into a large pitcher.
- Stir sugar water into rice milk. Serve chilled or over ice.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 32.4 g, Fat 1.7 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 69.3 mg, Sugar 10 g
~ SWEET CINNAMON MEXICAN RICE ~
Not too sweet, and oh so creamy. My family rates this rice right up there with my other rice recipes. It's so easy to make, with just 4 ingredients. The hardest part of the recipe is the waiting... A great ending to any Mexican dish it's great anytime for that matter. Enjoy!
Provided by Cassie *
Categories Other Desserts
Time 50m
Number Of Ingredients 4
Steps:
- 1. Place all ingredients in a medium - large sauce pan, stir to combine and bring to a boil then reduce heat to low and simmer for 40 - 45 minutes or until rice is cooked and is nice and liquid is nice and creamy. Stirring occasionally.
- 2. Can cool a bit and serve warm or if serving cold, it's great with a dollop if whipped cream and a sprinkle of cinnamon. Enjoy! My kids love it!
SWEET RICE
Often called Arroz con Leche, this is a sweet custard-like pudding. I haven't had a single person not love this traditional Mexican rice pudding. You might want to double the recipe!
Provided by crys7422
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.
Nutrition Facts : Calories 418 calories, Carbohydrate 54.3 g, Cholesterol 89.6 mg, Fat 18.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 11.1 g, Sodium 75.8 mg, Sugar 24.1 g
MEXICAN CINNAMON RICE
Using brown rice adds more fiber and is a little easier on the blood sugar if you happen to be a diabetic. This is a different rice to serve with Mexican dishes. This recipe goes especially well with chicken topped mole. The recipe is adapted from a Betty Crocker cookbooklet, March 1994.
Provided by PaulaG
Categories Brown Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse rice well under running water; drain.
- Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly.
- Stir in remaining ingredients, reserving the cilantro.
- Heat to boiling, stirring once or twice; reduce heat, cover and simmer until rice is tender and stock has been absorbed; approximately 40 to 45 minutes.
- Remove from heat; fluff rice lightly with fork; cover and allow to rest for about 5 to 10 minutes.
- Stir in cilantro and serve.
Nutrition Facts : Calories 209.3, Fat 4.1, SaturatedFat 0.8, Cholesterol 3, Sodium 169, Carbohydrate 38.4, Fiber 2.5, Sugar 10.5, Protein 5.7
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