Mexican Rice Pudding with Cinnamon and Lemon

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A creamy, comforting Mexican rice pudding slow-simmered with cinnamon sticks, lemon peel, and a hint of vanilla. This classic postre is rich with whole milk and delicately perfumed with citrus, then dusted generously with ground cinnamon before serving warm or chilled.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 66 gCarbs
• 1 gFiber
• 38 gSugar
• 11 gProtein
• 170 mgSodium
• 420 mgPotassium
• 320 mgCalcium
• 1.8 mgIron
• 2 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the rice pudding

• 1 cup long-grain white rice, rinsed until water runs clear
• 5 cups whole milk
• 1 1/2 cups water
• 3/4 cup granulated sugar
• 2 Mexican canela or regular cinnamon sticks
• 1 wide strip lemon peel (about 3 inches)
• 1/4 teaspoon fine salt
• 1 1/2 teaspoons pure vanilla extract

For serving (optional)

• 1/3 cup golden raisins
• Ground cinnamon, for dusting
• 2 tablespoons chopped pecans or slivered almonds
• Drizzle of Mexican crema or sweetened condensed milk

Directions

1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear, then drain well; this removes excess starch and prevents a gummy texture.
2. In a heavy-bottomed saucepan or Dutch oven, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce to medium and cook uncovered for 8 to 10 minutes, until most of the water has been absorbed.
3. Add the milk, sugar, cinnamon sticks, and lemon peel. Stir gently, return to a low simmer, and reduce the heat to the lowest setting.
4. Cook gently, stirring frequently with a wooden spoon to prevent sticking and scorching on the bottom, for 35 to 45 minutes, until the rice is completely tender and the pudding has thickened to a creamy, spoon-coating consistency.
5. Remove and discard the cinnamon sticks and lemon peel. Stir in the vanilla extract and raisins, if using; the raisins will plump in the residual heat.
6. Off the heat, cover the saucepan and let the pudding rest for 10 minutes; it will thicken considerably as it cools.
7. Spoon the warm pudding into individual bowls or glass cups, dust the surface generously with ground cinnamon, and top with a drizzle of crema or condensed milk and a sprinkle of nuts if desired.
8. Serve warm, at room temperature, or chilled from the refrigerator; cover any leftovers and store for up to 4 days.

Cook’s Notes

• Use whole milk for the richest, creamiest texture; low-fat milk yields a noticeably thinner pudding.
• Stir frequently during the final 15 minutes of cooking, scraping the bottom and corners, as milk-rich mixtures scorch easily.
• The pudding thickens significantly as it cools, so stop cooking when it is still slightly looser than your target consistency.
• For an authentic flavor boost, swap regular cinnamon sticks for true Mexican canela (Ceylon cinnamon), which has a warmer, more nuanced aroma.
• To refresh leftover pudding, stir in a splash of milk while warming gently on the stovetop until it loosens back to a creamy texture.

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