Mexican Rice Pudding Recipe With Cooked Rice: Cinnamon-Spiced Creamy Indulgence

This traditional Mexican rice pudding transforms leftover cooked rice into a creamy, cinnamon-spiced dessert that’s comforting and rich.

I’ve refined this method over years to ensure every bite delivers that signature velvety texture without the graininess. The key is slow simmering with milk and a touch of cinnamon.

What you’ll get is a warm, custard-like pudding with fragrant spices and a hint of vanilla. It’s simple to make but feels like a special treat.

Perfect for using up extra rice or serving as a cozy finale to any meal.

Ingredients for Mexican Rice Pudding Recipe with Cooked Rice

Leftover rice and pantry staples create this velvety cinnamon-spiced dessert with ease.

The milk is critical here—whole milk from a trusted dairy gives the creamiest texture. I use Organic Valley or local farm milk when available. The cinnamon should be freshly ground (I keep a mortar and pestle just for this) and vibrant in color. For the condensed and evaporated milks, Nestlé Carnation is the standard, but store brands work in a pinch. The rice must be fully cooked and preferably a day old to prevent mushiness.

No raisins? Diced dried apricots or currants add a nice chew. Want it richer? Heavy cream at half the volume of milk takes it over the top. Skip the lime zest if you prefer pure cinnamon flavor, but it adds a lovely brightness that cuts the sweetness. For a lighter version, 2% milk works but sacrifices some creaminess. The vanilla must be pure extract—imitation tastes artificial.

Pudding thickens as it cools, so serve warm for the creamiest texture. Leftovers keep 4-5 days refrigerated. Reheat gently with a splash of milk to restore creaminess. Freezes for 2 months (thaw overnight in the fridge).

Step-by-Step Instructions for Mexican Rice Pudding With Cooked Rice

This streamlined method transforms simple ingredients into a velvety, spiced custard with minimal effort.

Step 1: Bloom Aromatics in Butter

In a large, heavy-bottomed pot, melt the 2 tbsp unsalted butter over medium heat. As soon as the foaming subsides, add the 2 tsp ground cinnamon and toast for 20-30 seconds until the spice releases its fragrant aroma. This brief toasting intensifies the cinnamon’s warmth and prevents a raw taste.

The butter should turn a pale golden hue, not brown. Immediately add the 4 cups cooked white rice, stirring to coat every grain with the cinnamon-infused butter. This step ensures the rice absorbs the spice’s essence before the liquids are introduced.

Step 2: Create the Creamy Base

Pour in the 4 cups whole milk, 1 can sweetened condensed milk, and 1 can evaporated milk. Stir well to combine, breaking up any clumps of rice. The mixture will appear thin at first—this is expected as the rice will absorb liquid as it cooks.

Add the 0.5 cup granulated sugar and 0.25 tsp salt, stirring until the sugar fully dissolves. Bring the mixture to a gentle simmer over medium-high heat, then reduce to medium-low heat to maintain a slow, steady simmer. You’ll notice the liquid gradually thickening as the rice plumps.

Step 3: Infuse Flavor and Texture

Stir in the 0.5 cup raisins and 1 tsp lime zest. The raisins will soften and plump as they absorb the creamy liquid, while the lime zest adds a subtle brightness that cuts through the richness. Cook uncovered for 20-25 minutes, stirring every 5 minutes to prevent sticking.

As the pudding cooks, it will transform from a loose mixture to a thick, custard-like consistency. The rice grains should be fully tender, and the liquid should coat the back of a spoon. If the mixture thickens too quickly, add a splash of whole milk to adjust the consistency.

Step 4: Finish with Vanilla and Final Adjustments

Remove the pot from heat and stir in the 2 tsp vanilla extract. The vanilla’s aroma will bloom immediately, infusing the pudding with its characteristic warmth. Let the pudding rest off the heat for 5 minutes—this allows the flavors to meld and the texture to set slightly.

Taste and adjust the sweetness if needed, though the combination of condensed milk and sugar typically achieves the perfect balance. The final texture should be creamy yet thick enough that a spoon leaves a clear trail. Serve warm or chilled, with a dusting of additional ground cinnamon if desired.

Health Benefits of This Recipe

Rich in Calcium

The combination of whole milk, condensed milk, and evaporated milk packs a serious calcium punch. A single serving provides about 30% of your daily calcium needs, supporting strong bones and teeth. This is especially beneficial for growing kids or anyone concerned about bone health. 💪

Energy Boost

Thanks to the 4 cups cooked rice and natural sugars from milk, this dessert offers sustained energy. The complex carbs in rice provide slow-release fuel, while the milk proteins help maintain stable blood sugar levels. I find it’s a great pick-me-up during afternoon slumps.

Protein Source

Each portion delivers roughly 10-12 grams of protein from the dairy ingredients. While not as high as meat, this plant-friendly option helps muscle repair and growth. It’s a comforting way to add protein to a vegetarian diet without sacrificing flavor.

Antioxidant Spices

The 2 tsp ground cinnamon isn’t just for flavor—it’s loaded with antioxidants that combat inflammation. Cinnamon has been linked to improved heart health and blood sugar regulation. Freshly ground spices, like I use, maximize these benefits. ✨

Vitamin B12

Dairy is one of the best natural sources of vitamin B12, essential for nerve function and red blood cell production. A serving of this pudding provides about 20% of your daily B12 needs. This is particularly valuable for vegetarians who might otherwise struggle to get enough.

Comfort Without Guilt

While indulgent, this treat offers nutritional perks beyond empty calories. The raisins add fiber and natural sweetness, while the lime zest provides a boost of vitamin C. It’s a dessert you can feel good about enjoying.

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