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This delicious rice pudding recipe is not only delicious and creamy, but it is also an authentic Mexican recipe that you are going to love! It is perfect for Hispanic Heritage Month too. Today I am gong to share the secrets I learned alongside my abuelita so it turns out just as creamy for you and all of you guests will be asking for more.
This past weekend we had guests coming to our house for dinner and even though we had planned everything in advance, the day got away from me and we had to change the menu at the last minute. Fortunately, dessert was an easy decision, because I knew that I could make the delicious classic Mexican dessert, rice pudding, or arroz con leche.
That same weekend Mexico was celebrating its Independence Day and I wanted to be sure to participate in some way even though I am currently living so far from Mexico. That is why we also had some delicious pork carnitas tacos before digging into the rice pudding.
I always have feelings of homesickness during the special holidays in Mexico, but at the same time they always bring great memories to my mind. While I was making this delicious and creamy rice pudding, I remembered all of the great times that I spent alongside my abuelita learning all of her culinary tricks!
I always loved observing her while she cooked and listening to all of the great stories she told me about when she was growing up. I definitely learned so much about life and being a good person from her during the time we shared in the kitchen!
Whenever she cooked rice pudding, we all waited anxiously for it to be done so that we could enjoy it. She always started by lightly toasting the cinnamon sticks and two or three cloves until there was a delicious scent in the air. I still use this trick to this day and it makes a big difference in this recipe! After that she would always put water and evaporated milk along with the rice so that it could cook together and so that all of the flavors could combine perfectly!
Once the rice was cooked, it was time to move on to te second part where she always taught me to use high quality ingredients. Products like NESTLÉ® COFFEE-MATE® Liquid Coffee Creamer and NESTLÉ® La Lechera Leche Condensada Azucarada (sweetened condensed milk) are products that I have always used in cooking for as long as I can remember and even though I am far from Mexico, I am grateful that I can still find them in Walmart.
For this recipe I used the liquid coffee creamer and sweetened condensed milk, but I also picked up some HOT POCKETS® BrandSnack Bites and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels which goes great with chocolate chip cookies! You can also use Ibotta to get this great rebate on Stouffer’s® Frozen meals.
Once the rice is cooked, it is time to set it aside to begin the next step which uses the La Lechera sweetened condensed milk and the french vanilla flavored Coffee-mate liquid creamer. The La Lechera gives it an extra level of sweetness and the liquid creamer makes it even creamier than normal. Of course the most important ingredient according to my abuelita is to make it all with love!
As soon as this creamy mixture is heated up, its time to add it to the rice mixture and to mix everything together. In this step you can add raisins, almonds, or fruits depending on your own tastes and imagination. I know that each country and culture has a different way to make rice pudding, but this method is definitely my favorite, not only because it is creamy and delicious, but also because I learned it from my abuelita.
This dessert went perfectly with our dinner and I was happy to be able to share a little bit of my culture through my food. As soon as you try this, I am sure that you will love it!
Check out this Pinterest board for more great recipes!
Save RecipeIngredients
- 1 1/2 cups of long grain white rice
- 1 cup of water
- 2 cups of milk
- 1 cup of evaporated milk
- 1 tablespoon of butter
- 1 can of La Lechera sweetened condensed milk
- 1 bottle of French Vanilla Coffee-Mate Liquid Creamer
- 4 egg yolks, beaten
- 2-3 sticks of cinnamon and 3 cloves
- Lemon zest (optional)
Instructions
- Begin by toasting the cinnamon sticks and cloves until you can begin to smell them.
- Add the water, evaporated milk, rice, milk, and butter and cook over medium high heat.
- Bring to a boil and bring to a simmer, stirring occasionally until the rice is cooked through and liquid is almost completely evaporated (20-30 minutes).
- Set aside.
- In a separate pot, combine the Coffee-Mate Liquid Creamer with the La Lechera sweetened condensed milk and stir well. Bring to a boil for two minutes and add the egg yolks, stirring rapidly with a whisk.
- Let boil for two additional minutes until it has thickened.
- Add this mixture to the rice mixture and stir well.
- Add raisins, nuts, or fruit.
- Serve hot or cold!
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