The holidays and and all kinds of delicious foods are upon us! I really love this time of year because as a cook and baker I get to showcase all of my best work. I want you to shine too, and with this delicious rice pudding, served in pretty glass cups, you can!
This is a Mexican Style rice pudding, which is flavored with cinnamon and cooked till very thick. I love the creamy, rich texture of this pudding. It is a favorite of my son's. In fact, last weekend we brought this rice pudding to a party. There was a little girl who is a friend of ours there, and he simply couldn't understand why she didn't like or want to try the rice pudding. He kept asking her- why?
Well, if you love creamy desserts sprinkled with cinnamon, you will love this one too!
I hope you enjoy it soon with your friends and family. This recipe may easily be doubled to feed a larger crowd.
Mexican Style Cinnamon Rice Pudding:
Makes: 4 large or 8 small servings
4 2/3 cups water + 4 cups water
3/4 cup short grain white rice
2 cups scalded full fat coconut milk (or whole milk) (To scald the coconut milk, bring the milk to boil in a saucepan, then take it off the heat)
1 cup full fat coconut milk (or evaporated milk)
1 cup organic sugar
2 sticks cinnamon
Ground cinnamon to taste
1. Bring the water to a boil in a medium saucepan. Take off the heat and add in the rice. Let stand for 20 minutes. Rinse rice thoroughly and drain.
2. Bring 4 cups water to boil in a separate saucepan. Boil uncovered for 20-30 minutes or until the rice is tender. Drain off the extra water.
3. Mix the scalded full fat coconut milk, full fat coconut milk, sugar and cinnamon in a medium saucepan. Cook for 45 minutes or until the mixture becomes thicker and changes color. Add in the rice. Cook for about 40 minutes or until pudding thickens. Remove from the heat and stir to cool.
4. Spoon the rice pudding into a bowl and sprinkle with ground cinnamon to serve.
If you enjoyed this post, send it on to a pudding-loving friend!!