I love Mexican Rice Pudding because it turns simple pantry ingredients into a delicious homemade dessert. The rice becomes tender as it cooks in the milk, creating a creamy texture that pairs beautifully with cinnamon and vanilla.
I also appreciate how easy this recipe is to prepare. I only need rice, milk, sugar, cinnamon, and a few additional ingredients to make a traditional Mexican-style dessert. The preparation is straightforward, and most of the cooking involves gently simmering and stirring.
Another reason I enjoy this recipe is that I can serve it warm or cold. I like eating it warm when I want something cozy, but I also enjoy the thicker, creamier texture it develops after chilling in the refrigerator.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Long-grain white rice
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Water
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Whole milk
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Evaporated milk
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Sweetened condensed milk
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Mexican cinnamon stick
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Vanilla extract
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Salt
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Raisins, optional
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Ground cinnamon, for serving
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Orange zest, optional
I prefer using long-grain white rice because it becomes tender while maintaining a pleasant texture. I also like combining whole milk, evaporated milk, and sweetened condensed milk for a rich, creamy pudding with a balanced sweetness.
Directions
I start by placing the rice in a fine-mesh strainer and rinsing it briefly under cold running water. I drain it well before transferring it to a medium saucepan.
Next, I add the water and cinnamon stick to the saucepan with the rice. I bring everything to a gentle boil over medium-high heat.
Once the water begins boiling, I reduce the heat to low and partially cover the saucepan. I let the rice simmer for approximately 12 to 15 minutes, until most of the water has been absorbed and the rice is beginning to soften.
I stir occasionally to prevent the rice from sticking to the bottom of the saucepan.
When the rice is nearly tender, I pour in the whole milk and evaporated milk. I stir gently until everything is combined.
I bring the mixture back to a gentle simmer over medium-low heat. I avoid boiling it vigorously because milk can scorch easily.
I continue cooking for approximately 15 to 20 minutes, stirring frequently. During this time, the rice becomes softer and the milk gradually thickens.
Once the rice is completely tender, I add the sweetened condensed milk and a small pinch of salt. I stir until the condensed milk is evenly incorporated.
I let the pudding simmer gently for another 5 to 10 minutes, stirring regularly to prevent sticking.
If I am adding raisins, I stir them into the pudding during the final few minutes of cooking. I like how they soften and absorb some of the cinnamon-flavored milk.
Next, I add the vanilla extract and optional orange zest. I stir everything together and taste the pudding.
If I want a thinner consistency, I add a splash of warm milk. I prefer leaving the pudding slightly loose because it continues thickening as it cools.
I remove the cinnamon stick and take the saucepan off the heat.
I let the rice pudding rest for approximately 5 minutes before serving it warm. When I want a chilled dessert, I transfer it to a container, allow it to cool briefly, and refrigerate it until cold.
Finally, I spoon the Mexican Rice Pudding into individual bowls and sprinkle ground cinnamon over the top. I sometimes add a few extra raisins or a little orange zest for garnish.
Servings and Timing
I usually get about 6 servings from one batch of Mexican Rice Pudding.
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Prep time: 5 minutes
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Cook time: 35–45 minutes
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Total time: 40–50 minutes
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Servings: 6
Variations
For a traditional Mexican Arroz con Leche, I keep the flavors simple with rice, milk, cinnamon, sugar, and vanilla. I sometimes use only whole milk and granulated sugar instead of adding evaporated and condensed milk.
When I want an extra creamy version, I add a little more evaporated milk or sweetened condensed milk. I find that this creates a richer pudding with a smooth, velvety texture.
For Coconut Mexican Rice Pudding, I replace part of the whole milk with coconut milk. I love how the subtle coconut flavor complements the cinnamon and vanilla.
I sometimes add raisins for a classic variation. I stir them into the pudding near the end of cooking so they become soft and plump.
For Chocolate Arroz con Leche, I add a small amount of Mexican chocolate or cocoa powder during the final minutes of cooking. I enjoy how the chocolate blends with the cinnamon to create a rich dessert.
When I want a citrus flavor, I add orange or lemon zest while the rice cooks. I find that the citrus aroma balances the creamy sweetness beautifully.
For a dairy-free version, I replace the dairy milk with oat milk or coconut milk and use a suitable plant-based sweetener instead of condensed milk. I adjust the sweetness and cooking liquid until the pudding reaches my preferred consistency.
Storage/Reheating
I allow leftover Mexican Rice Pudding to cool slightly before transferring it to an airtight container. I refrigerate it within 2 hours of cooking and store it for up to 3 to 4 days.
I find that the pudding becomes thicker in the refrigerator because the rice continues absorbing moisture.
When I want to reheat it, I place a portion in a saucepan with a splash of milk. I warm it over low heat, stirring frequently until it becomes creamy and heated through.
I can also reheat individual servings in the microwave using short intervals. I stir between each interval and add a little milk if the pudding becomes too thick.
I prefer not to freeze rice pudding because the rice can become grainy and the milk mixture may separate after thawing.
When I serve the pudding chilled, I stir it gently before spooning it into bowls. I sometimes add a small splash of milk to loosen the texture and finish it with fresh ground cinnamon.
FAQs
What type of rice is best for Mexican Rice Pudding?
I prefer long-grain white rice because it becomes tender while maintaining its shape. I can also use medium-grain rice when I want a slightly creamier texture. I avoid using instant rice because it can become too soft during the extended simmering time.
Can I make Mexican Rice Pudding without condensed milk?
Yes. I can replace sweetened condensed milk with granulated sugar or another preferred sweetener. I use additional regular milk if needed to maintain the creamy consistency. I find that this creates a lighter version with a more traditional milk-and-rice flavor.
Why is my Mexican Rice Pudding too thick?
I find that rice pudding thickens naturally as it cools because the rice continues absorbing liquid. I simply add a splash of warm milk and stir until it reaches my preferred consistency. I usually leave the pudding slightly loose before removing it from the heat.
Can I serve Mexican Rice Pudding cold?
Absolutely. I enjoy Mexican Rice Pudding both warm and chilled. When I serve it cold, I refrigerate it until completely chilled and stir it before serving. I sometimes add a little milk to soften the texture and finish with ground cinnamon.
Can I make Mexican Rice Pudding ahead of time?
Yes. I often prepare this dessert a day in advance and store it in the refrigerator. I find that the cinnamon and vanilla flavors become even more noticeable after resting. I add a splash of milk before serving if the pudding has thickened too much.
Conclusion
Mexican Rice Pudding is a creamy, comforting dessert made with tender rice, milk, cinnamon, and vanilla. I love its rich texture and warm, traditional flavors, whether I serve it fresh from the saucepan or chilled with a sprinkle of cinnamon. It’s a simple homemade treat that I enjoy preparing whenever I want something sweet and satisfying.
