Mexican Rice Pudding
A traditional Mexican rice pudding made with white rice, whole milk, evaporated milk, sugar, and cinnamon. Creamy, comforting, and warmly spiced.
10 Servings
Ingredients
- 4 cups water
- ½ cinnamon stick
- 2¼ cups uncooked white rice
- 4 cups whole milk
- 4 cups evaporated milk
- 1¼ cups white sugar
- 2 pinches ground cinnamon for garnish
Instructions
Infuse the Water with Cinnamon
- In a large saucepan over high heat, combine the water and the cinnamon stick. Bring the mixture to a boil and allow it to simmer for approximately 5 minutes, or until the water has absorbed the color and aroma of the cinnamon.
Cook the Rice
- Add the uncooked white rice to the infused water. Reduce the heat to low, cover the saucepan with a lid, and cook until the rice is tender and the water has been fully absorbed—approximately 20 minutes.
Incorporate the Milk and Sugar
- Gradually add the whole milk to the cooked rice, followed by the evaporated milk. Stir in the sugar until it is fully dissolved. Allow the mixture to cook, uncovered, over medium heat for an additional 10 minutes, stirring occasionally, until the pudding reaches a thick and creamy consistency.
Serve
- Once the pudding has thickened to your desired texture, remove it from the heat. Serve warm or chilled. Garnish each serving with a light dusting of ground cinnamon before serving.
Notes
This recipe is naturally gluten-free, provided that the ingredients used—particularly the evaporated milk and cinnamon—are certified gluten-free and processed in a facility free of gluten contamination. Always verify product labels for cross-contamination if serving individuals with celiac disease or severe gluten intolerance.