Mexican Rice

Mexican Rice Pudding

Mexican Rice Pudding

Ingredients

Recipe for: Arroz con Leche – Rice Pudding

Serves 6 to 8

• 1 cup short- or medium-grain rice
• 2 cups water
• 3 cups whole milk
• 1 cup heavy cream
• 1 large piece canela
• ½ vanilla-bean, scraped, or 2 long strips lime or lemon zest
• ¼ teaspoon salt
• 1 cup sugar
• ¾ cup dark raisins (optional)
• freshly ground, toasted canela, for sprinkling

Method

1. Combine the rice and water in a pot and bring to a boil over medium heat
2. Cook for a few minutes, stirring occasionally, until the water is almost gone and you can see the bottom of the pot when scraped with a spoon, about 5 minutes
3. Add the milk, cream, canela, vanilla bean with the pod, and the salt
4. Bring to a boil over medium heat, stirring occasionally so it doesn’t stick to the bottom
5. Add the sugar, adjust the heat to maintain a constant soft simmer, and cook until the rice is soft, 20 to 30 minutes
6. Add the raisins and cook for about 5 minutes longer
7. Remove from the heat, discard the vanilla pod and the canela, and allow to cool
8. You can place a layer of plastic wrap directly on top to prevent a skin from forming
9. Scoop into bowls, sprinkle the ground canela on top, and serve

NOTE: Some rices have a higher gluten content than others, making them thicken differently once cooled

1. If the rice thickens too much, simply stir in a little bit of milk
2. If you prefer a thinner rice pudding, use whole milk instead of cream