Rice Pudding (Mexican Style)

This classic Mexican rice pudding offers a comforting, creamy texture with warm hints of cinnamon. The dish begins with rice simmered until tender, then enriched with a custard-like mixture of milk, sugar, and eggs. The unique addition of folded-in beaten egg whites gives this version a remarkably light and fluffy consistency, distinguishing it from denser stovetop puddings. It is a simple yet elegant dessert that brings nostalgic, home-style flavors to the table. Perfect for family dinners, Sunday brunches, or as a gentle treat for breakfast, this recipe relies on pantry staples to create a satisfying, sweet conclusion to any meal.

Cuisine: Mexican

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 352.8

Dietary: Vegetarian

Description

This classic Mexican rice pudding offers a comforting, creamy texture with warm hints of cinnamon. The dish begins with rice simmered until tender, then enriched with a custard-like mixture of milk, sugar, and eggs. The unique addition of folded-in beaten egg whites gives this version a remarkably light and fluffy consistency, distinguishing it from denser stovetop puddings. It is a simple yet elegant dessert that brings nostalgic, home-style flavors to the table. Perfect for family dinners, Sunday brunches, or as a gentle treat for breakfast, this recipe relies on pantry staples to create a satisfying, sweet conclusion to any meal.

Ingredients

1 cup Rice, uncooked
1 Cinnamon Stick
2 1/4 cup Water
1/2 cup Sugar
1 teaspoon Salt
1 tablespoon Flour
1 cup Milk
3 Eggs

Directions

1
Combine the uncooked rice, cinnamon stick, and water in a medium saucepan over medium heat.
2
Bring to a boil, then reduce heat to low, cover, and simmer until the rice is very soft and most of the water has been absorbed.
3
Remove the cinnamon stick and discard it; set the cooked rice aside.
4
In a separate bowl, whisk together the sugar, flour, and salt until well combined.
5
Gradually whisk the milk into the sugar mixture until smooth and free of lumps.
6
Separate the eggs, adding the yolks to the milk mixture and whisking thoroughly; reserve the whites in a clean bowl.
7
Pour the milk and yolk mixture into the saucepan with the cooked rice.
8
Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
9
If the mixture is too thick, stir in additional milk to reach a creamy consistency.
10
Remove the rice mixture from the heat and let it cool slightly for about 5 minutes.
11
In a clean bowl, beat the reserved egg whites until stiff peaks form.
12
Gently fold the hot rice mixture into the beaten egg whites using a spatula, being careful not to deflate the foam.
13
Serve immediately, sprinkled with ground cinnamon if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 352.8kcal

% Daily Value *
Total Fat 5.2g8%
Saturated Fat 1.8g9%
Cholesterol 141.1mg48%
Sodium 4949.0mg207%
Total Carbohydrate 73.3g25%
Dietary Fiber 13.6g55%
Sugars 34.0g
Protein 9.9g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican rice pudding, arroz con leche, cinnamon dessert, creamy pudding, egg white foam, comfort food, traditional mexican, stovetop dessert, sweet rice, vegetarian dessert, breakfast pudding, home style, custard base, fluffy texture, pantry staples, simple dessert, family dinner, classic recipe, milk and rice, sugar spice, light dessert

Read it online: https://www.chefs-mate.com/recipe/rice-pudding-mexican-style/