This simple Mexican rice pudding offers a taste of tradition and comfort to anyone lucky enough to taste its creamy goodness.
Cook Time40 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 258kcal
Ingredients
1cuplong-grain white rice
2cinnamon sticks
7cupswater
14ouncessweetened condensed milk
12ounces evaporated milk
1cupwhole milk
1teaspoonground cinnamon
Instructions
Combine the rice, cinnamon sticks, and water in a large pot over medium-high heat. Bring to a boil uncovered.
Lower the heat to maintain a medium boil and continue cooking, uncovered, for 16-18 minutes. Stir and scrape the sides of the pot occasionally, until the rice is tender and most of the liquid has been absorbed.
Drain any remaining liquid, if needed. Remove the cinnamon sticks. Add the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon to the pot. Bring to a boil.
Reduce the heat to low and cook for about 20 minutes, stirring and scraping the sides and bottom of the pan constantly. The milk mixture can easily burn, so it's important to stir constantly as it thickens.
Scoop into individual bowls and sprinkle each serving with additional cinnamon, if desired.