Easy Mexican Rice Pudding Recipe
Creamy, cinnamon-kissed Mexican rice pudding with plump raisins and vanilla. Serve warm or chilled for a cozy dessert.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup long-grain white rice
- 1.75 cup water
- 3 cup whole milk
- 12 oz sweetened condensed milk
- 2 tbsp granulated sugar add more to taste if needed
- 1 tsp ground cinnamon
- 1.5 tsp vanilla extract
- 0.25 tsp fine salt
- 0.5 cup raisins
- 1 tsp orange zest optional, for a citrus note
Instructions
Preparation Steps
- Rinse the rice under cold water until it runs mostly clear.
- Combine rice, water, and salt in a medium pot. Bring to a gentle boil.
- Reduce heat. Simmer uncovered until most water absorbs, about 12 to 15 minutes.
- Stir in whole milk and condensed milk. Lower heat to maintain a soft simmer.
- Cook, stirring often, until rice is tender and creamy, about 15 to 20 minutes.
- Mix in sugar, ground cinnamon, and raisins. Simmer 3 to 5 minutes until raisins plump.
- Remove from heat. Stir in vanilla and orange zest. Taste and adjust sweetness.
- Cover and rest 10 minutes to thicken. Serve warm or chill before serving.
Notes
Swap the raisins for chopped dried apricots or stir in a splash of rum before serving. For a lighter version, replace 1 cup whole milk with 1 cup evaporated milk. Store in an airtight container up to 4 days; stir in a splash of milk when reheating to loosen.
This recipe is an original creation inspired by classic Easy Mexican Rice Pudding Recipe flavors. All ingredient ratios and instructions are independently developed.