Rice Pudding -- A Mexican Classic

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

Boil 2 cups of water in a pot.

Add a strip of lime peel to the boiling water.

Add a piece of canela (Mexican cinnamon) to the water.

Reduce heat to a bare simmer and let it simmer for about 5 minutes.

Add 1 cup of medium grain rice to the pot and swish it around to wet it evenly.

Cover the pot and cook on low heat for 20 minutes.

After 20 minutes, check the rice; it should be separate and not mushy.

Add 2 cups of milk and 2 cups of coconut milk to the rice.

Stir the mixture together, ensuring the coconut milk is well incorporated.

Increase the heat to bring the mixture to a simmer.

Let it simmer for about 20 minutes until it thickens lightly, but do not let it become too thick.

Remove the pieces of cinnamon stick and lime peel from the mixture.

Add 3/4 teaspoon of salt to the mixture and 1 teaspoon of Mexican vanilla.

Stir in 1/4 cup of raisins, or other dried fruit if desired.

Let the rice pudding cool for about 15-20 minutes before serving.

Serve warm or at room temperature, topped with toasted coconut and a sprinkle of cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens