This Mexican classic is as simple and comforting as it gets–stirred to creaminess on the stovetop, not baked in a custard as many do in the United States.
If you’re looking for a richer dessert than this very straightforward version, beat 3 or 4 egg yolks in a bowl, then, when the simmered rice-milk-sugar mixture just begins to thicken, remove it from the fire, stir a few tablespoons in with the yolks to warm them, then return the mixture to the pan before adding the vanilla and raisins.
Or do a coconut version, replacing 2 cups of the milk with a can of coconut milk.
INGREDIENTS
- 2 inches cinnamon stick, preferably Mexican canela
- A 2-inch strip of lime zest (about 3/4 inch wide)
- 1 cup rice (medium grain rice gives the best texture)
- 4 cups milk
- 2/3 cup sugar
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup raisins
- A little ground cinnamon, for garnish
INSTRUCTIONS
Cook the rice. In a medium (2- to 3-quart) saucepan, bring 2 cups water to a boil. Add the cinnamon stick and lime zest, cover and simmer over medium heat for 5 minutes. Pour in the rice, let the mixture return to a boil, stir once, then cover and cook over low heat for 20 minutes, until all the liquid is absorbed and the rice is tender.
Make the pudding. Add the milk and sugar to the cooked rice and stir to combine. Simmer over medium to medium-low heat, stirring frequently, until the liquid shows the first signs of thickening, 20 to 25 minutes. Remove from the heat and fish out the cinnamon stick and zest. Stir in the salt, vanilla and raisins. Serve warm or cooled to room temperature, sprinkled with a little ground cinnamon. (Stir in a little milk or cream if your rice pudding thickens too much as it cools.)
