Mexican Rice Pudding

Mexican Rice Pudding

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 4

Instead of serving rice as a side dish for dinner, serve a sweetened rice for dessert. This cinnamon-spiced rice pudding will add a luscious end to your meal. Make extra and warm it up as a breakfast treat later in the week.


  • 3/4 cup long-grain white rice
  • 1 1/2 cups water
  • Pinch of salt
  • 2 cinnamon sticks
  • 4 cups whole milk
  • 1/4 cup granulated sugar
  • 2 tablespoons packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup raisins
  • Ground cinnamon for dusting


  1. Bring rice, water, salt and cinnamon sticks to a boil over medium-high heat in a large saucepan. Reduce heat to low, cover, and simmer for 15 minutes.
  2. Increase heat to medium and stir in milk and sugars and cook, uncovered, over for 30 to 40 minutes, stirring continuously, until rice is tender and mixture thickens.
  3. Remove pudding from the heat, stir in the vanilla and raisins, and remove the cinnamon sticks. Ladle into dessert bowls and dust with cinnamon. Serve warm or at room temperature.


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