Mexican Cinnamon Rice Recipes

ARROZ CON LECHE (MEXICAN RICE PUDDING)

Steps:

• Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
• Serve warm or cold. Sprinkle each portion with ground cinnamon.

HORCHATA (CINNAMON RICE MILK)

Steps:

• In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
• After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
• Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

MEXICAN CINNAMON COOKIES

Steps:

• Preheat the oven to 350°F. Lightly grease a baking tray.
• Beat together half a cup of powdered sugar and the butter in a bowl until well combined.
• Add the vanilla and mix in.
• In a bowl, sift the flour, half a teaspoon of cinnamon and the salt together.
• Add the flour mixture to the butter mixture and mix until a stiff dough forms.
• Take teaspoonfuls of the dough and shape them into balls, about 1 inch in diameter.
• In a shallow bowl, combine the remaining powdered sugar with the remaining cinnamon.
• Roll the balls in the cinnamon sugar until fully coated.
• Place the cookies on the prepared tray and bake for 15-20 minutes until golden brown.
• Once baked, transfer the cookies to wire racks to cool.

~ SWEET CINNAMON MEXICAN RICE ~

Steps:

• 1. Place all ingredients in a medium - large sauce pan, stir to combine and bring to a boil then reduce heat to low and simmer for 40 - 45 minutes or until rice is cooked and is nice and liquid is nice and creamy. Stirring occasionally.
• 2. Can cool a bit and serve warm or if serving cold, it's great with a dollop if whipped cream and a sprinkle of cinnamon. Enjoy! My kids love it!

MEXICAN HORCHATA WITH CINNAMON

Steps:

• Horchata, also known as orxata, originates from Valencia, Spain, and has now grown to reach interest across both South America and Europe. For our recipe, we chose the more popularly used Mexican version of this classic rice and milk-based refreshment. Sweet, creamy, and refreshing, it's guaranteed to make an appearance at your snack time. Step 1
• Pour milk into a wide skillet and bring to a boil. Reduce to simmer and cook, stirring frequently, until reduced by half, about 20 to 30 minutes. Step 2
• Strain reduced milk into a large saucepan; add the water and cinnamon sticks. Bring to a boil, reduce to simmer and cook 5 minutes. Remove from heat and let sit 15 minutes. Remove cinnamon stick and reserve. Step 3
• Combine the rice flour or crushed white rice, sugar, and vanilla in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate for at least 4 hours. Step 4
• Pour the liquid into a pitcher, discarding the sediment that has settled. Serve cold or over ice with cinnamon sticks.

MEXICAN CINNAMON RICE

Steps:

• Rinse rice well under running water; drain.
• Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly.
• Stir in remaining ingredients, reserving the cilantro.
• Heat to boiling, stirring once or twice; reduce heat, cover and simmer until rice is tender and stock has been absorbed; approximately 40 to 45 minutes.
• Remove from heat; fluff rice lightly with fork; cover and allow to rest for about 5 to 10 minutes.
• Stir in cilantro and serve.

MEXICAN GROUND TURKEY BOWL

Steps:

• Heat olive oil in large skillet over medium heat. Add onion, garlic, bell pepper and turkey to the skillet. Cook, stirring often and breaking down the turkey in small bits with the spoon, until turkey is no longer pink (it will finish cooking after).
• Stir in rice, black beans, tomato sauce, salsa, chili powder and cumin. Reduce heat to low and cook for about 4-5 minutes, stirring often, to let the flavor develop. If it starts to dry out, add a bit more tomato sauce or salsa, just enough to moisten.
• Turn off the heat, stir in lime juice and cilantro. Taste and adjust salt if needed.
• Serve immediately with more cilantro and some lime wedges; or pack in containers to eat later.

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.

EASY MEXICAN HORCHATA- CINNAMON RICE DRINK

Steps:

• Place the rice milk, sugar, and ground cinnamon into a blender.
• If you use a vanilla bean, cut it half lengthwise and scrape the seeds into the mix. Otherwise, if you use vanilla extract, add it to the milk.
• Blend until the sugar is dissolved.
• Pour into tall glasses filled with ice and garnish with cinnamon sticks for stirring.