food.com

Mexican Rice Pudding

5.0(13)

Make and share this Mexican Rice Pudding recipe from Food.com.

by Diana Adcock·published 2001-10-16

Dessert

Servings

(8–10)

Total time

1h 10m

prep 10 min

Calories / serving

284 kcal

Ingredients (11)

serves

2 inches cinnamon sticks
lime zest (green only, 2 inch wide strip by 3 inches long-so it's quite a chunk)lime
1 cup rice
1 quart milkmilk
3/4 cup sugarsugar
1/4 teaspoon saltsalt
4 large egg yolksegg
1/2 teaspoon vanillavanilla
1/4 cup golden raisin
1 teaspoon unsalted butter, choppedbutter
ground cinnamoncinnamon

Instructions (8 steps)

01Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
02Add the rice and return to a boil, stir once, cover and cook for 20 min.
03Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so.
04Take from the heat and remove the cinnamon and zest.

05Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well.

06Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.

07Preheat the broiler and dot the top of the pudding with the butter.

08Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.

Nutrition (per serving)

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.