Cinnamon rice pudding. Creamy and heavenly delicious!

This cinnamon rice pudding is so creamy and heavenly delicious that you won’t believe how easy is to make. You can serve it warm in winter to comfort the spirit or cold from the fridge in summer as a refreshing dessert.

If you want a change for your classic cinnamon rice pudding, this is the right recipe for you because we have tweaked the traditional mexican arroz con leche to make this version with spices that adds lots of flavour and aroma.

Cinnamon Mexican Rice Pudding on small bowls.

Arroz con leche (rice pudding)

Like almost every country in the world, Mexico also has its version of rice pudding. A very simple version that includes few ingredients, such as rice, milk, sugar and of course: Cinnamon.

The mexican arroz con leche y canela (cinnamon rice pudding) is a classic easy dessert that is served almost at every restaurant. Sometimes other ingredients are added like raisins, lemon and orange zest, vanilla, etc.

every family has it’s own recipe, so does mine. My grandmother Julia, who lived in a town where winters are very cold, used to make this cinnamon rice pudding with lots of milk so the consistency was a bit liquid, making it perfect to serve warm alongside with animal cracker or galletas Marías.

On the other hand, my grandma Elvira liked her rice pudding with a more dense texture and she loved serving it cold from the fridge. She lived in Colima, a coast State where is warm (sometimes unbearably hot) the whole year.

As you can see, that’s why I like to make cinnamon rice pudding all year along, no matter the weather because I know it can be enjoyed anytime.

RELATED: Have you tried the mexican summer dessert Elote Ice Cream?.

cinnamon rice pudding served in small bowls and styled for autumn with spices, dry leaves, wooded surface, etc.

Should you rinse the rice?

There is a long debated topic about why and why-not we should rise the rice before cooking. I always rinse my rice, even when making risotto or other preparations that calls for no-rinsed rice; but I understand that some people would just find it unnecessary (by instance, my italian husband). Is really up to you, but I’ll leave you below a link that you might find interesting.

RELATED: Why you should rinse your rice before cooking.

Vegan rice pudding

If you want a to make a vegan arroz con leche is at easy as replacing whole and evaporated milk with your favourite vegan beverage; such as soy milk, almond milk, etc. But I would strongly recommend using a vegan cream like coconut cream to make the consistency more creamy since the recipe will be missing the fat from regular milk.

Ingredients

RICE – Since I cannot find mexican rice here where I live, I use risotto rice types for my cinnamon rice pudding. Just use a short grain rice you can find easily where you live and it will be perfect.

MILK – I used whole fat milk and a little bit of evaporated milk for more creaminess. But sometimes I make this pudding only with regular milk and it comes delicious too. If you want a cinnamon pudding rice vegan style, replace cow’s milk for your favourite vegan beverage (almond, coconut, soy milk).

SUGAR – Use any sugar you prefer. Even though the recipe calls for regular sugar, truth is, it can be made also with brown sugar, stevia, honey, agave syrup, etc.

SPICES – This is where things gets fun. I added the spices I had on hand and the result was an amazing flavoured and aromatised cinnamon rice pudding. So, feel free to make your own version by adding the spices you like more. For example, what do you think about making it with pumpkin spice mix?

ADD-INS – Raisins were my first choice in this recipe, but I have also made it adding chopped dry fruit (almonds, nuts, pistachios, dry cranberries, etc).

Cinnamon Rice Pudding Recipe

Place the rice in a bowl and rinse it lightly (not too much so it won’t lose all the starch). Set aside.

In a saucepan add 400 ml of water (almost 2 cups). Add cinnamon, star anise and the raisins. Bring to a boil and simmer over at very low heat for 5 minutes with the pot covered.

Add the rice. Mix and boil for 15 minutes with the pot covered and stirring occasionally at medium-low heat.

Add whole and evaporated milk, bring to a boil and continue cooking on low heat for 15 minutes, stirring every 5 minutes to prevent sticking to the bottom of the pot.

Add sugar and grounded spices, mix well and continue cooking for another 5 minutes. Turn off the heat and let it sit for about 5 minutes before serving.

Recipe notes

The consistency will depend mainly on how much liquid you use to cook the rice and for how long; for this reason, I recommend to cook it for almost an hour stirring constantly so that some grains breaks and thicken the preparation.

Also, you need to be careful with the heat. If it is very high, there will come a time that you will maybe need more liquid, if that’s the case, just add a more milk or a little more water, making sure to taste of sugar every time.

Cinnamon Rice Pudding

This cinnamon rice pudding is so creamy and heavenly delicious that you won’t believe how easy is to make. You can serve it warm in winter to comfort the spirit or cold from the fridge in summer as a refreshing dessert.
PREP 10 minutes
COOK 40 minutes
resting time 5 minutes
TOTAL 55 minutes
5 from 1 vote
Print Pin Rate
Servings: 4 people
Author: Maricruz

Ingredients 

  • 130 gr (1 cup) short grain rice
  • 750 ml (3 cups) whole milk
  • 125 ml (½ cup) evaporated milk
  • 225 gr (1 cup) white sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 clove
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 50 gr (⅓ cup) raisins
  • 400 ml (1 and ⅔ cups) water

Instructions

  • Place the rice in a bowl and rinse it lightly (not too much so it won’t lose all the starch). Set aside.
  • In a saucepan add 400 ml of water (almost 2 cups). Add cinnamon, star anise and the raisins. Bring to a boil and simmer over at very low heat for 5 minutes with the pot covered.
  • Add the rice. Mix and boil for 15 minutes with the pot covered and stirring occasionally at medium-low heat.
  • Add whole and evaporated milk, bring to a boil and continue cooking on low heat for 15 minutes, stirring every 5 minutes to prevent sticking to the bottom of the pot.
  • Add sugar and grounded spices, mix well and continue cooking for another 5 minutes. Turn off the heat and let it sit for about 5 minutes before serving.

NOTES

  1. The consistency will depend mainly on how much liquid you use to cook the rice and for how long; for this reason, I recommend to cook it for almost an hour stirring constantly so that some grains breaks and thicken the preparation.
  2. Also, you need to be careful with the heat. If it is very high, there will come a time that you will maybe need more liquid, if that’s the case, just add a more milk or a little more water, making sure to taste of sugar every time.
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