Real Recipes From Real Home Cooks ®

mexican rice pudding

Recipe by
Lisa Kudek
San Diego, CA

This is a recipe that my mother used when we had too much white rice leftover. It was served cold as a pudding but also can be heated up and eaten as a breakfast food

yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For mexican rice pudding

  • 2 c
    cooked white rice
  • 2 c
    cold milk
  • 1/4 c
    sugar or sugar substitute
  • 1/2 c
  • 2 Tbsp
    powered cinnamon

How To Make mexican rice pudding

  • 1
    Pour cold milk and cooked rice into medium sauce pan.
  • 2
    Stir in cinnamon, sugar, and rice into sauce pan.
  • 3
    Start to cook over low heat until thickened and rice is soft. About 20 minutes.
  • 4
    Place in serving dish or cup and refrigerate for apx. 3 hours if you are serving cold. garnish with sprinkled Cinnamon or chopped nuts.

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