Mexican Rice Pudding

My mom makes amazing rice pudding, but recently I heard about another type of rice pudding that uses sweetened condensed milk in place of some of the milk. Have you ever had sweetened condensed milk? It's basically milk that has had all the water removed, and then sugar is added. Sounds amazing right? I could eat it straight from the can, so as soon as I heard about this other rice pudding recipe I jumped right on that train. I couldn't wait to try it.

Mexican Rice Pudding is just as creamy and delicious as traditional rice pudding, but the sweetened condensed milk adds a nutty, sweet flavor and makes the pudding a little more silky. I opted to use some reduced-fat milk in this recipe because it made me feel a tad bit better about myself after devouring almost the whole thing. This is definitely one for the recipe binder and would be perfect for your Cinco de Mayo celebration. Enjoy!

Printable Recipe

Ingredients

• 7 cups water
• 1 cup long-grain white rice
• 1 cinnamon stick
• 1 1/2 cups reduced-fat milk
• 1 (14 oz.) can sweetened condensed milk
• 1 cup heavy cream
• 1/2 cup raisins
• Ground cinnamon, for serving

Put the water, rice, and cinnamon stick in a medium saucepan over medium-high heat. Bring to a boil and cook uncovered for 18 minutes.

Once rice is done, use a sieve to drain out the remaining water. Discard cinnamon stick. Return the cooked rice to the saucepan. Add the reduced-fat milk, sweetened condensed milk and heavy cream. Once the mixture comes to a boil, turn the heat to low and cook for an additional 15 minutes or until rice is thick, stirring constantly. Once done, add raisins and stir to combine.

Transfer the mixture to a bowl and refrigerate until chilled, about 2-3 hours (or you can serve at room temperature). Dust the pudding with cinnamon before serving.

Source: SK Original