Rice Pudding

J. White Harris


This Mexican style Rice Pudding is super easy to make and is so very good to eat. We especially enjoy the taste of the cinnamon and the sweetness of the raisins.

To enhance the cinnamon taste I have started adding powdered cinnamon to each stage of the preparation.

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★★★★★ 4 votes
4 to 6
5 Min
40 Min
Stove Top


7 c
1 c
long grain white rice
(4-inch) cinnamon stick
1 can(s)
(12-ounce) evaporated milk
1 can(s)
(14-ounce) condensed milk
1 c
whole milk
3/4 c
golden raisins
ground cinnamon, for dusting


1Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. I dust the top with some ground cinnamon. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes.

2Strain out the liquid, discard the cinnamon stick and reserve the rice.

3Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. I dust the top with some ground cinnamon. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring frequently, until the mixture is thick, about 20 minutes.

4Turn off the heat. Add the raisins, and stir well. Transfer the pudding to a serving bowl, Dust the top of the pudding with ground cinnamon and serve.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids