Rice pudding made the traditional Mexican way, with both whole and evaporated milk, and an aromatic touch of cinnamon.
10 people made this
1/2 cinnamon stick
450g white rice, rinsed
1L whole milk
1L evaporated milk
250g granulated sugar
ground cinnamon (optional)
Method Prep:10min › Cook:30min › Ready in:40min
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.
Gradually add whole milk, then evaporated milk. Stir in sugar. Cook uncovered for 10 minutes until sugar is dissolved and mixture is thickened.
Serve warm or cold. If desired, sprinkle each portion with ground cinnamon.