About this recipe:This is the Mexican version of rice pudding. It's sweet, creamy, custardy and lightly spiced with cinnamon. Enjoy as a comforting dessert over the cold winter months.
190g uncooked long-grain white rice
30g unsalted butter
475ml full fat milk
1 tablespoon plain flour
65g caster sugar
1 1/2 teaspoons vanilla extract
250ml full fat milk
150ml double cream
70g raisins (optional)
1/2 teaspoon ground cinnamon
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Method Prep:10min › Cook:35min › Ready in:45min
Bring the rice, butter and water to the 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 475ml 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 250ml full fat milk, double cream, raisins and cinnamon until thoroughly mixed and allow to cool for a few minutes. Serve warm or cold.