When I was teaching, a student's mom brought a bowl of this to me once a month! It's a delicious, Mexican rice pudding.
Ingredients
3 cups water
1 cup uncooked white rice
1 & 1/2 cups whole milk
1/3 cup brown sugar (packed)
1/4 teaspoon salt
1 & 1/2 teaspoons powdered cinnamon
1/2 cup raisins (optional)
1 can evaporated milk
3 cups water
1 cup uncooked white rice
1 & 1/2 cups whole milk
1/3 cup brown sugar (packed)
1/4 teaspoon salt
1 & 1/2 teaspoons powdered cinnamon
1/2 cup raisins (optional)
1 can evaporated milk
Steps
- Using a pot large enough to avoid boil-overs, bring 3 cups of water to a boil, then add 1 cup of white rice. Reduce heat to low, cover the pot, and simmer for 10 minutes.
- Stir in milk, sugar, salt, and cinnamon. Stir often and cook on very low heat for 20 minutes until rice is soft.
- Stir in in evaporated milk and raisins and continue to simmer for 3 or 4 minutes only. Remove from burner.
- Cool for about 15 minutes, then serve warm or refrigerate and serve cold.
- If your pudding is too thick, simply add a bit of warm or cold milk to get the desired consistency.
