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Loading...A beloved comfort dessert across Costa Rica, this creamy rice pudding simmers slowly in whole milk with cinnamon, cloves, and a strip of lemon peel for bright aromatic depth. Sweetened condensed milk stirred in at the end gives it the signature silky richness Tico grandmothers are known for.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 545 kcalCalories
- 15 gFat
- 9 gSaturated Fat
- 80 gCarbs
- 1 gFiber
- 45 gSugar
- 18 gProtein
- 180 mgSodium
- 480 mgPotassium
- 350 mgCalcium
- 1 mgIron
- 3 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the rice base
- 1 cup medium-grain white rice, rinsed and drained
- 4 cups whole milk
- 1 (12 oz / 354 ml) can evaporated milk
- 1 cinnamon stick
- 3 whole cloves
- 1 wide strip lemon peel (white pith removed)
For finishing
- 1 (14 oz / 397 g) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/3 cup raisins (optional)
- Ground cinnamon, for dusting
Directions
- Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear, then drain well to remove excess surface starch.
- In a heavy-bottomed pot, combine the rinsed rice, whole milk, evaporated milk, cinnamon stick, whole cloves, and lemon peel. Bring to a gentle simmer over medium heat, stirring often to keep the milk from scorching on the bottom.
- Reduce the heat to low and cook, stirring frequently, for 30 to 35 minutes until the rice is very tender and the mixture has thickened to a creamy porridge consistency.
- Stir in the sweetened condensed milk, vanilla extract, and raisins (if using). Continue to simmer gently for another 5 to 8 minutes, stirring constantly, until the pudding is thick, glossy, and coats the back of a spoon.
- Remove the pot from the heat and fish out the cinnamon stick, cloves, and lemon peel. Let the pudding rest for 5 minutes; it will continue to thicken as it cools.
- Ladle the warm pudding into small bowls or cups and dust generously with ground cinnamon. Serve warm, at room temperature, or chilled, according to preference.
Cook’s Notes
- A heavy-bottomed pot is essential; thin pans will scorch the milk even with frequent stirring.
- The pudding thickens considerably as it cools, so pull it off the heat while it still looks slightly loose in the pot.
- For a deeper spice note, let the cinnamon stick and cloves steep in the warm milk for 10 minutes before adding the rice.
- Leftovers keep well covered in the refrigerator for up to 4 days; loosen with a splash of milk when reheating.
- Some Tico cooks finish each bowl with a light grating of fresh nutmeg alongside the cinnamon for a warmer holiday aroma.
