Ingredients for Mexican Rice Pudding
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How to Make Mexican Rice Pudding
- Bring 2 cups of water to a boil in a medium saucepan. Add 1 cinnamon stick and the zest of 1 lime. Cover and simmer for 5 minutes.
- Add 1 cup of uncooked long-grain rice to the saucepan. Return to a boil, stir once, cover, and cook for 20 minutes, or until the water is absorbed.
- Stir in 2 cups of whole milk, 1/2 cup of granulated sugar, and a pinch of salt. Simmer over medium-low heat, stirring frequently, until the mixture thickens and the liquid is mostly absorbed (about 20-25 minutes).
- Remove the saucepan from the heat and remove the cinnamon stick and lime zest.
- In a separate bowl, whisk 2 large egg yolks until light and frothy. Stir in 1 teaspoon of vanilla extract and 2 tablespoons of the hot rice mixture to temper the eggs.
- Gradually whisk the tempered egg mixture into the hot rice pudding in the saucepan.
- Stir well to combine.
- Stir in 1/2 cup of raisins. Pour the rice pudding into an 8x8 inch baking dish.
- Preheat your broiler. Dot the top of the pudding with 2 tablespoons of butter.
- Broil for 3-4 minutes, or until lightly golden brown. Sprinkle with 1/4 cup of additional raisins and a dusting of cinnamon. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
86g
Fat
19g
Carbs
15g
