Mexican Rice Pudding Recipes

RICE PUDDING -- MEXICAN STYLE, ARROZ CON LECHE

Steps:

• Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
• Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
• Beat an egg into the milk.
• Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
• Add the raisins and vanilla and cook for 2 minutes.
• Remove from the heat and let cool for 10 to 20 minutes.
• Transfer to a platter or individual bowls and refrigerate.
• Garnish with ground cinnamon if desired.

MEXICAN RICE PUDDING

Steps:

• Place water, rice and the piece of cinnamon in a medium saucepan. Turn heat to high and bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until rice is tender.
• While the rice is cooking, mix the whole milk with the condensed milk and stir well.
• The rice will be ready when all the water has evaporated and it has formed some holes over the surface like in the above picture.
• Remove pot from heat. Pour the whole milk and condensed milk mix into the saucepan and stir. If you would like to add the raisins or vanilla extract, you can add them now.
• Return saucepan to heat, cover and keep cooking until it thickens. It will take about 5 to 10 minutes. Stir occasionally to avoid it from sticking to the bottom of the saucepan.
• If the rice looks too dry for your taste, add 1/4 cup of warm whole milk and stir. The end result has to look like a soft and creamy pudding.
• If serving warm, place in small cups and sprinkle ground cinnamon. When serving cold, pour rice pudding into a container and cover with a plastic wrap pressed down to the rice surface and refrigerate. Dust with cinnamon when serving.

ARROZ CON LECHE: MEXICAN RICE PUDDING

Steps:

• Enjoy.

MEXICAN RICE PUDDING

Steps:

• Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
• Add the rice and return to a boil, stir once, cover and cook for 20 min.
• Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so.
• Take from the heat and remove the cinnamon and zest.
• Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well.
• Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.
• Preheat the broiler and dot the top of the pudding with the butter.
• Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.

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.

MEXICAN RICE PUDDING ("ARROZ CON LECHE")

Steps:

• Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.