Latin Rice Pudding Recipe: Cinnamon-Infused Creamy Tradition

There’s something deeply comforting about a warm bowl of cinnamon-infused rice pudding, a dessert that’s been cherished across Latin America for generations. This version captures that creamy, traditional essence with a simple, no-fuss approach.

I’ve refined this method over years of testing, focusing on slow cooking to achieve that perfect, velvety texture. The cinnamon stick infuses the milk as it simmers, creating a fragrant base that defines the dish.

What emerges is a custard-like pudding with tender rice grains suspended in a rich, spiced sauce. It’s a humble dessert that feels like a warm embrace, ideal for family gatherings or quiet evenings.

Serve it warm or chilled, topped with a sprinkle of ground cinnamon for an extra touch. Here’s how to make it at home.

Ingredients for Latin Rice Pudding

Short list of pantry staples creates this creamy, spiced dessert everyone loves.

The rice is key here. Arborio or sushi rice gives that perfect, tender texture—avoid long-grain as it stays too firm. I always grab mine from Whole Foods bulk bins for the freshest stock. The dairy matters too: full-fat whole milk and evaporated milk create that signature richness. Don’t skimp on the cinnamon stick—it infuses the milk as it simmers, creating that authentic Latin flavor base.

No Arborio rice? Medium-grain works in a pinch. Out of evaporated milk? Heavy cream at half the amount gets you close. The raisins are optional (I skip them sometimes), but if you add them, plump them in warm water first for better texture. For extra depth, toast the rice in the butter for a minute before adding liquids—it brings out the nuttiness (worth the extra minute).

This pudding thickens as it cools. Serve warm for a looser texture or chilled for a firmer custard. Keeps in the fridge for 4-5 days, though it’s best the first day. Freeze for up to 3 months if you want to prep ahead—just thaw overnight before serving.

Step-by-Step Instructions for Latin Rice Pudding

Here is the method to achieve perfectly creamy results with authentic Latin flavor.

Step 1: Cook Rice in Water and Cinnamon Stick

Combine the 0.75 cup short-grain white rice, 2 cups water, 1 whole cinnamon stick, and 0.25 tsp salt in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce to low and cover.

Simmer for 15-18 minutes until the water is mostly absorbed and the rice is tender. Remove from heat and discard the cinnamon stick. This initial cooking ensures the rice grains remain intact while absorbing the warm spice notes.

Step 2: Infuse Milk Mixture with Warm Spices

In the same saucepan, add the 4 cups whole milk, 1 can evaporated milk, 1 can sweetened condensed milk, 0.5 cup granulated sugar, and 2 tbsp unsalted butter. Stir well to combine over medium heat.

Cook until the mixture just begins to simmer—you’ll see small bubbles forming at the edges. Stir frequently to prevent the milk from scorching at the bottom. This slow heating builds the rich, creamy base characteristic of authentic Latin rice pudding.

Step 3: Combine and Thicken the Pudding

Add the cooked rice to the warm milk mixture, stirring gently to incorporate. Return to low heat and cook uncovered for 20-25 minutes, stirring often. The pudding will thicken gradually as the rice absorbs the liquid.

Watch for the mixture to coat the back of a spoon with a velvety texture. If it thickens too quickly, reduce heat slightly. The goal is a smooth, luscious consistency that’s neither soupy nor overly dense.

Step 4: Finish with Vanilla and Raisins

Remove from heat and stir in the 1 tsp vanilla extract and 0.5 cup raisins. The vanilla deepens the flavor profile, while the raisins add a subtle chew and natural sweetness. Let the pudding rest for 10 minutes to allow flavors to meld.

The pudding will continue to thicken as it cools. For best results, serve warm or at room temperature, though it keeps well refrigerated for up to 3 days.

Step 5: Garnish and Serve

Sprinkle with 1 tsp ground cinnamon just before serving. This final touch enhances the warm spice notes and adds a fragrant aroma. The cinnamon garnish also provides a beautiful contrast against the creamy pudding.

For an extra indulgent presentation, drizzle a little additional sweetened condensed milk over the top. Each serving should be rich, creamy, and infused with the comforting flavors of cinnamon and vanilla.

Serving Suggestions for Leftovers

Warm Serving Style

I love serving this pudding warm, straight from the pot. The texture is looser and more comforting, almost like a creamy porridge. Use small bowls—I find 6-ounce ramekins perfect for individual portions. The warmth really brings out the cinnamon and vanilla aromas. 💛

Chilled Dessert Option

For a firmer, custard-like texture, refrigerate the pudding for at least 4 hours before serving. This is great for summer gatherings. I often make it the night before so flavors can fully meld overnight. The cold version holds its shape beautifully when scooped.

Topping Variations

Beyond the traditional ground cinnamon, try topping with toasted coconut flakes or crushed Maria cookies for texture. A drizzle of caramel sauce adds extra decadence. I sometimes add fresh mango chunks for a tropical twist that pairs wonderfully with the warm spices.

Beverage Pairings

Serve with strong coffee to cut through the richness, or try Mexican hot chocolate for a cozy pairing. For adults, a glass of Pedro Ximénez sherry enhances the dessert’s caramel notes. Iced horchata also makes a refreshing contrast to the warm pudding. 🍫

Family-Style Presentation

For gatherings, transfer the pudding to a large serving bowl and let guests help themselves. Garnish the center with cinnamon sticks and star anise for a beautiful presentation. I always set out small bowls of toppings so everyone can customize their portion.

Portable Serving

This pudding works surprisingly well in 4-ounce mason jars for picnics or lunchboxes. Layer with crushed cookies and fruit for a parfait effect. Just be sure to keep it chilled until serving time to maintain food safety.

Frequently Asked Questions