📝 About This Recipe
This classic Latin American rice pudding is the ultimate soul-warming comfort food, defined by its ultra-creamy texture and aromatic warmth. Infused with cinnamon sticks and citrus zest, the rice is slow-simmered in a trio of milks to achieve a luxurious, custard-like consistency. It’s a nostalgic journey in a bowl that perfectly balances sweetness with the earthy fragrance of high-quality spices.
🥗 Ingredients
The Rice Base
- 1 cup Long-grain white rice (rinsed thoroughly until water runs clear)
- 2 cups Water
- 2 pieces Cinnamon sticks (Ceylon or Mexican Canela preferred)
- 1 piece Star anise (optional, for depth of flavor)
- 1/4 teaspoon Salt (fine sea salt)
- 2 strips Orange peel (avoid the bitter white pith)
The Triple Milk Blend
- 4 cups Whole milk (full fat is essential for creaminess)
- 12 ounces Evaporated milk (one standard can)
- 14 ounces Sweetened condensed milk (adjust to taste for sweetness)
- 1 tablespoon Vanilla extract (pure Mexican vanilla is best)
Finishing & Garnish
- 1/2 cup Raisins (soaked in warm water or rum)
- 1 teaspoon Ground cinnamon (for dusting)
- 1 tablespoon Unsalted butter (chilled, for a glossy finish)
👨🍳 Instructions
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1
Place the rinsed rice, 2 cups of water, cinnamon sticks, star anise, orange peel, and salt in a large, heavy-bottomed saucepan.
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2
Bring the mixture to a boil over medium-high heat, then immediately reduce to a low simmer.
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3
Cover and cook for about 12-15 minutes, or until the water is almost entirely absorbed and the rice is tender but not mushy.
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4
Remove the cinnamon sticks, star anise, and orange peel strips and discard them.
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5
Pour in the whole milk and the evaporated milk. Stir gently to combine with the rice.
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6
Cook the mixture uncovered over medium-low heat for 20-25 minutes. Stir frequently with a wooden spoon to prevent the rice from sticking to the bottom.
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7
As the milk reduces and thickens, add the sweetened condensed milk. Stir well to incorporate.
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8
Continue simmering for another 10 minutes until the mixture reaches a thick, porridge-like consistency. Note: It will thicken significantly as it cools.
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9
Stir in the vanilla extract and the soaked raisins (drain the water/rum first).
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10
Turn off the heat and stir in the tablespoon of chilled butter. This adds a professional gloss and extra richness.
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11
Let the pudding rest in the pot for 5 minutes before serving to allow the flavors to meld.
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12
Ladle the warm pudding into bowls and finish with a generous dusting of ground cinnamon.
💡 Chef's Tips
Always rinse your rice under cold water to remove excess starch; this ensures the grains stay distinct rather than becoming a gummy paste. Don't walk away from the stove once you add the milks—milk burns easily on the bottom of the pan and requires constant, gentle stirring. If the pudding becomes too thick after chilling, simply stir in a splash of whole milk or heavy cream to loosen it back up. For a vegan version, substitute the milks with full-fat coconut milk and sweetened condensed coconut milk for a tropical twist. Use a heavy-bottomed pot like a Dutch oven to distribute heat evenly and prevent hot spots that scorch the dairy.
🍽️ Serving Suggestions
Serve warm in individual ceramic crocks for a cozy winter dessert. Pair with a glass of chilled Horchata or a strong cup of Mexican coffee (Café de Olla). Top with toasted slivered almonds or crushed pistachios for a modern textural contrast. Serve alongside fresh churros or thin butter cookies for dipping. For an adult twist, stir in a tablespoon of dark rum or bourbon just before serving.