Mexican Rice Pudding Recipe
4 cups of water
½ cinnamon stick
2 ¼ cups uncooked white rice
4 cups whole milk
4 cups evaporated milk
1 ¼ cups white sugar
2 pinches of ground cinnamon
- Place the water and cinnamon stick in a pot over high heat. Bring to a boil and cook until the cinnamon releases its color and flavor, about 5 minutes. Add the rice, lower the heat, cover and cook until the rice is tender and the water has been absorbed, about 20 minutes.
- Gradually add the whole milk to the rice and then the evaporated milk. Add the sugar. Cook uncovered until the sugar dissolves and the mixture thickens, about 10 minutes.
- Serve hot or cold. Sprinkle each serving with ground cinnamon.
- Optional: you can add raisins on step 1.