Mexican rice pudding

    40 min

    Rice pudding made the traditional Mexican way, with both whole and evaporated milk, and an aromatic touch of cinnamon.

    10 people made this

    Serves: 10 

    • 1L water
    • 1/2 cinnamon stick
    • 450g white rice, rinsed
    • 1L whole milk
    • 1L evaporated milk
    • 250g granulated sugar
    • ground cinnamon (optional)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place water and cinnamon stick in a saucepan over high heat and bring to the boil. Boil for 5 minutes for cinnamon to release its colour and flavour. Add rice, reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20 minutes.
    2. Gradually add whole milk, then evaporated milk. Stir in sugar. Cook uncovered for 10 minutes until sugar is dissolved and mixture is thickened.
    3. Serve warm or cold. If desired, sprinkle each portion with ground cinnamon.

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    Reviews in English (1)


    I liked it! Easy recipe to go off of. I eliminated the sugar and replaced one cup of evaporated milk with one cup of condensed milk. Yummy!  -  15 Oct 2018  (Review from Allrecipes US | Canada)