Mexican Rice Pudding


  • 7 cups water
  • 1 cup long-grain white rice
  • 1 cinnamon stick
  • 1 1/2 cups reduced-fat milk
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup heavy cream
  • 1/2 cup raisins
  • Ground cinnamon, for serving

Put the water, rice, and cinnamon stick in a medium saucepan over medium-high heat. Bring to a boil and cook uncovered for 18 minutes.

Once rice is done, use a sieve to drain out the remaining water. Discard cinnamon stick. Return the cooked rice to the saucepan. Add the reduced-fat milk, sweetened condensed milk and heavy cream. Once the mixture comes to a boil, turn the heat to low and cook for an additional 15 minutes or until rice is thick, stirring constantly. Once done, add raisins and stir to combine.

Transfer the mixture to a bowl and refrigerate until chilled, about 2-3 hours (or you can serve at room temperature). Dust the pudding with cinnamon before serving.

by The Savvy Kitchen