📝 About This Recipe
This classic Latin American rice pudding is the ultimate comfort in a bowl, defined by its silky texture and warm, aromatic spices. By simmering short-grain rice in a bath of cinnamon-infused water before adding a trio of milks, we achieve a depth of flavor that is both nostalgic and sophisticated. It is a soul-warming dessert that strikes the perfect balance between creamy sweetness and the earthy spice of true Ceylon cinnamon.
🥗 Ingredients
The Rice Base
- 1 cup Arborio or Medium-Grain White Rice (rinsed thoroughly until water runs clear)
- 2 cups Water
- 2 pieces Cinnamon Sticks (preferably Ceylon cinnamon)
- 1 piece Star Anise (optional, for a subtle floral note)
- 1/4 teaspoon Salt (fine sea salt)
- 1 strip Orange Peel (avoid the bitter white pith)
The Creamy Trio
- 4 cups Whole Milk (full fat provides the best mouthfeel)
- 12 ounces Evaporated Milk (one standard can)
- 14 ounces Sweetened Condensed Milk (adjust to taste for desired sweetness)
- 1 tablespoon Vanilla Extract (pure Mexican vanilla is ideal)
Finish & Garnish
- 1 teaspoon Ground Cinnamon (for dusting)
- 1/2 cup Golden Raisins (soaked in warm water or rum for 10 minutes)
- 1 tablespoon Unsalted Butter (cold, for a glossy finish)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, combine the rinsed rice, 2 cups of water, cinnamon sticks, star anise, orange peel, and salt.
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2
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover and simmer for 12-15 minutes, or until the water is mostly absorbed and the rice is tender.
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3
Remove the cinnamon sticks, star anise, and orange peel from the pot and discard them.
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4
Pour in the whole milk and the evaporated milk. Stir gently to combine with the rice.
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5
Cook the mixture over medium-low heat, uncovered. It is vital to stir frequently with a wooden spoon to prevent the rice from sticking to the bottom or the milk from scorching.
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6
Continue to simmer for about 20-25 minutes. You are looking for the milk to reduce slightly and the mixture to start thickening to a porridge-like consistency.
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7
Slowly pour in the sweetened condensed milk while stirring constantly. Taste as you go; you may want to use slightly less than the full can depending on your sweetness preference.
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8
Add the soaked raisins (drained) if using. Let the pudding simmer for another 5-8 minutes until it is thick and creamy, but still a bit fluid—it will thicken significantly as it cools.
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9
Remove the pot from the heat. Stir in the vanilla extract and the cold tablespoon of butter. The butter adds a professional gloss and a rounded richness.
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10
Allow the pudding to rest in the pot for 10 minutes before serving. This allows the starch to set perfectly.
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11
Serve warm in bowls, or transfer to a container and refrigerate if you prefer it chilled.
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12
Just before serving, dust the top generously with ground cinnamon for that iconic look and aroma.
💡 Chef's Tips
Always rinse your rice before cooking to remove excess surface starch; this ensures the grains stay distinct rather than turning into a gummy paste. Don't rush the process—low and slow heat is the secret to a creamy texture without burning the milk. If the pudding becomes too thick after chilling, simply stir in a splash of cold milk or heavy cream to loosen it up before serving. For a dairy-free version, substitute the milks with full-fat coconut milk and sweetened condensed coconut milk for an equally decadent tropical twist. To prevent a 'skin' from forming while cooling, place a piece of plastic wrap directly on the surface of the pudding.
🍽️ Serving Suggestions
Serve warm with a side of crisp churros for a classic Spanish-inspired treat. Pair with a glass of chilled Horchata or a bold Mexican spiced coffee (Café de Olla). Top with fresh diced mango or macerated strawberries to add a bright, acidic contrast to the rich dairy. Add a sprinkle of toasted slivered almonds or crushed pistachios on top for an unexpected crunch. A small dollop of Dulce de Leche swirled into the center of each bowl takes this dessert to the next level.