Sweet Mexican Rice Pudding
A favorite in our family, this is an authentic Mexican rice pudding recipe using a cinnamon stick.
Raisins are optional for those who don’t care for them. It’s a good thing that everyone in our family loves them because we usually throw in an extra handful as we’re preparing the dish.
Sweet Mexican Rice Pudding
A favorite in our family, this is an authentic Mexican rice pudding recipe using a cinnamon stick.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Units
Scale
- 2 cups water
- 1 cup rice
- 1 cinnamon stick
- 1 can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup raisins (optional)
- 1 1/2 teaspoons vanilla extract or LorAnn rum emulsion
- 1/4 teaspoon salt
- 1 egg (beaten)
- Ground nutmeg
- Ground cinnamon
Instructions
- Place water, rice and cinnamon stick in a saucepan. Bring to boil. Reduce heat to low, cover and cook for 12 to 15 minutes.
- Remove cinnamon stick.
- Stir in milks, raisins, vanilla extract or LorAnn rum emulsion and salt. Bring to boil.
- Temper the egg by stirring a small portion of rice mixture into the egg.
- Add egg to the rice mixture, mixing with a wire whisk. Bring to boil, stirring constantly for 2 minutes. Remove from heat immediately.
- Pour into a serving dish. Sprinkle with a very light touch of nutmeg and a more liberal sprinkling of ground cinnamon before serving.
- Serve warm or chilled. (We always serve it chilled.)
