Mexican Rice Pudding Recipe With Condensed Milk: Cinnamon-Infused Creamy Indulgence

This rice pudding brings the warmth of Mexican tradition to your kitchen with a modern twist. The secret lies in slow cooking the rice until it’s creamy and tender, then enriching it with sweetened condensed milk for depth.

Cinnamon plays a starring role, infusing every bite with its aromatic presence. I’ve perfected this method over years of testing, ensuring the texture remains smooth without becoming mushy.

What emerges is a comforting dessert that’s both familiar and exotic—soft rice grains suspended in a velvety custard, with just the right amount of sweetness. The condensed milk adds richness that elevates this beyond ordinary rice pudding.

Serve it warm or chilled, with a sprinkle of cinnamon on top. This version honors tradition while making it accessible for home cooks.

Ingredients for Mexican Rice Pudding Recipe with Condensed Milk

Creamy, cinnamon-kissed rice pudding comes together with pantry staples and one special ingredient.

The rice is non-negotiable—long-grain white gives that perfect texture (jasmine or basmati work too). Whole milk is key for creaminess, but if you’re out, half-and-half plus water in a pinch works. Sweetened condensed milk (like Eagle Brand) is the magic ingredient. Grab it in the baking aisle. Cinnamon? Freshly opened if possible—old spices lose their punch fast.

No condensed milk? Evaporated milk plus extra sugar gets you close, but the texture won’t be quite as lush. Raisins not your thing? Diced dried apricots or chopped dates add similar sweetness. The vanilla should be pure extract—imitation tastes flat. Butter can be swapped for coconut oil if you want a dairy-free version (though this recipe is vegetarian, not vegan).

Pudding thickens as it cools, so serve it warm if you prefer a looser texture. Stores in the fridge for 4-5 days—reheat gently with a splash of milk. Freezes for 3 months, but the texture softens slightly (still delicious).

Step-by-Step Instructions for Mexican Rice Pudding with Condensed Milk

This method ensures a velvety texture with warm cinnamon notes in every bite.

Step 1: Rinse and Toast the Rice

Rinse the 1 cup Long-Grain White Rice under cold water until the water runs completely clear. This removes excess starch that could make your pudding gummy. Drain well in a fine-mesh sieve.

In a medium saucepan, melt the 2 tbsp Unsalted Butter over medium heat. Add the drained rice and toast for 2-3 minutes, stirring constantly, until the grains turn slightly translucent and smell nutty. This step enhances the rice’s natural flavor and prevents a starchy finish.

Step 2: Simmer Rice in Water and Milk

Pour in the 1 cup Water and 1 tsp Lime Zest, then stir in the 0.25 tsp Salt and 0.5 cup Granulated Sugar. Bring to a gentle boil, then reduce heat to low and let it simmer uncovered for 5 minutes, stirring occasionally.

After the water has mostly absorbed, add the 4 cups Whole Milk and 1 can Sweetened Condensed Milk. Stir well to combine, then increase heat to medium-low and cook for 10 minutes, stirring frequently to prevent scorching. You’ll notice the mixture thickening as the rice absorbs the liquids.

Step 3: Infuse with Cinnamon and Vanilla

Stir in 1 tsp Ground Cinnamon and the 0.5 cup Raisins (if using). Let the mixture simmer for another 5 minutes on low heat, stirring often. The raisins will plump up, and the cinnamon will begin to perfume the pudding.

Add the 2 tsp Vanilla Extract and the remaining 1 tsp Ground Cinnamon. Cook for an additional 5-7 minutes until the rice is tender and the pudding reaches your desired creaminess. The pudding should coat the back of a spoon and leave a clear trail when you run your finger through it.

Step 4: Rest and Serve Warm or Chilled

Remove the saucepan from heat and let the pudding rest for 5 minutes. This allows the rice to fully absorb the liquids and the flavors to meld together. The texture will continue to thicken as it cools.

Serve warm in bowls, or transfer to a serving dish and refrigerate for 2 hours for a chilled dessert. Garnish each serving with a light dusting of Ground Cinnamon for a final aromatic touch. The pudding keeps well in the fridge for up to 3 days, though it’s best enjoyed fresh.

Best Sauces and Condiments for mexican rice pudding recipe with condensed milk

Caramel Drizzle

I always keep store-bought dulce de leche on hand for this pudding—it adds a rich, buttery depth that pairs perfectly with the cinnamon. Just warm ¼ cup in the microwave for 20 seconds and drizzle over each serving. 💛

Fresh Fruit Compote

A quick mango or berry compote cuts through the creaminess beautifully. Simmer 1 cup diced fruit with 2 tbsp sugar and 1 tsp lime juice for 8-10 minutes until syrupy.

Toasted Nut Garnish

Toasted pecans or almonds add a delightful crunch. I spread ½ cup chopped nuts on a baking sheet and toast at 350°F for 8 minutes, watching closely to avoid burning.

Citrus Zest Boost

Beyond the lime zest in the recipe, I love adding orange or lemon zest as a garnish. It brightens the dish and complements the cinnamon. Just 1 tsp per serving does the trick.

Chocolate Shavings

For a decadent touch, sprinkle dark chocolate shavings on top. Use a vegetable peeler on a 70% cacao chocolate bar for perfect curls. The bitterness balances the sweetness beautifully.

Coconut Flakes

Toasted coconut adds a tropical twist. I use unsweetened flakes toasted in a dry pan over medium heat for 2-3 minutes until golden. Stir constantly—they burn quickly!

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