This is probably one of the most well-known Mexican desserts, even though it is believed to have Middle Eastern/Persian origins and is found throughout the world in many variations, such as coconut, almond, and orange. The heavy cream gives it a rich mouthfeel and reminds me of the raw milk found in Mexico. This dish is adapted from an old recipe I found in a cookbook without any date or author.
Some rices have a higher gluten content than others, making them thicken differently once cooled. If the rice thickens too much, simply stir in a little bit of milk. If you prefer a thinner rice pudding, use whole milk instead of cream.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Combine the rice and water in a pot and bring to a boil over medium heat. Cook for a few minutes, stirring occasionally, until the water is almost gone and you can see the bottom of the pot when scraped with a spoon, about 5 minutes. Add the milk, cream, canela, vanilla bean with the pod, and the salt. Bring to a boil over medium heat, stirring occasionally so it doesn’t stick to the bottom. Add the sugar, adjust the heat to maintain a constant soft simmer, and cook until the rice is soft, 20 to 30 minutes. Add the raisins and cook for about 5 minutes longer. Remove from the heat, discard the vanilla pod and the canela, and allow to cool. (You can place a layer of plastic wrap directly on top to prevent a skin from forming.)
Step 2
Scoop into bowls, sprinkle the ground canela on top, and serve.
