Rice Pudding

By J. White Harris
@JWhiteH

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.

Rating:

★★★★★ 5 votes

Comments:

43 Comments

Serves:

4 to 6

Prep:

5 Min

Cook:

40 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Member's Choice!

Wow! This is a creamy rice pudding. My grandma made a rice pudding that I absolutely loved, but it wasn't anywhere as sweet and creamy as this recipe is (sorry grandma). The condensed milk is the secret ingredient. It adds creaminess and sweetness. If anyone says to you they don't like rice pudding, serve them a bowl of this. I think it'll convert them to a fan.

Ingredients

7 c: water
1 c: long grain white rice
1: (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

How to Make Rice Pudding

Step-by-Step

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.