Mexican Rice Pudding

Mexican rice pudding is a sweet and tasty dessert that is very easy to make. It can be enjoyed in cold winter mornings or can be served after dinner as well. Also known as Arroz con Leche, this dessert has crossed the borders of the country of its origins, Mexico and has become quite popular in the United States. Besides being tasty, this creamy pudding which is made mainly from rice is filling too.

Ingredients

• Rice, short or medium grain - 1 cup
• Whole milk - 3 cups
• Water - 1¼ cups
• Sweetened condensed milk (14 oz. can) - 1

• Vanilla extract - 2 teaspoons
• Cinnamon sticks - 2
• Raisins (soaked in water to make them soft) - 1 cup
• Salt - ¼ teaspoon
• Butter for topping (optional)

Preparation
Mix the whole milk and water in a bowl. Bring this mixture to a simmer over low or medium flame. Add in the rice and stir. Follow this with the cinnamon sticks. Simmer the mixture uncovered for 20-30 minutes while stirring occasionally. By this time the rice would be cooked and turned soft.

Once this is done, remove the cinnamon sticks. Add the condensed milk, salt, raisins, and vanilla extract to the mixture. Stir well so that all the ingredients mix properly. Return to slight simmer and cook all the ingredients for another 10-15 minutes.

In case the rice doesn't have a pudding like consistency by this time, cook it for a couple of minutes more. Serve it hot with a slight sprinkle of cinnamon. Or you can use a dollop of butter as topping.

Ingredients

• Rice (uncooked) - 1 cup
• Whole milk - 1 quart
• Sweetened condensed milk - ½ cup
• Sugar - ½ cup
• Cinnamon stick - 1
• Vanilla extract - 2 teaspoons
• Freshly grated nutmeg - a pinch
• Kosher salt - a pinch

Preparation
Mix the whole milk, cinnamon stick and ground nutmeg in a medium-sized saucepan and bring the mixture to a boil. Now, lower the flame and add the rice. Let the mixture simmer uncovered for 20-25 minutes. Stir occasionally so that rice grains do not stick together.

By now the rice must have turned soft. Remove the cinnamon stick and add the sugar, salt, and condensed milk. Simmer the preparation till most of the liquid has been absorbed and the rice attains a pudding like consistency. Add the vanilla extract and remove the pan from heat; let it cool to room temperature.

While you cool it, cover the surface of the utensil with a plastic wrap so that a hard layer does not coat the surface of the pudding. Chill it in the refrigerator for 4-5 hours and then serve cold.

Ingredients

• Hot steamed rice (white or brown) - 1 cup
• Flour - 4 tablespoons
• Milk (low-fat or whole milk) - 4 cups
• Eggs (separated into egg white and yolk) - 4
• Sugar - ¾ cup
• Salt - a pinch
• Vanilla extract - 1½ teaspoons
• Cinnamon powder - ½ teaspoon

Preparation
Heat the milk. In the meantime, beat the egg whites so that they turn stiff (but do not form dry peaks). Mix the flour, egg yolks, sugar, salt, and ½ cup of hot milk together; blend well. Now add this egg yolk mixture to the rest of the milk. Cook the mixture over medium heat for 5 minutes. Keep stirring as it cooks.

Add the hot rice and continue cooking it for another 10-15 minutes with constant stirring till the mixture turns thick. Add in the vanilla extract. Now, pour the mixture into the beaten egg whites and fold gently until the ingredients blend well (the mixture will poach the egg whites). Sprinkle cinnamon and serve your pudding.

Mexican rice pudding is very easy to make. From the various recipes, it must have become clear that with a little bit of variety in the ingredients, Mexican pudding can be made with a slightly different taste.