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Mexican Rice Pudding


Makes 6 to 8 servings


7 cups milk
2 cinnamon sticks
3 tablespoons butter
1-1/2 cups short-grain rice
3 egg yolks
1/2 cup sugar


  1. Combine milk and cinnamon sticks in a heavy medium saucepan over medium-high heat. Cook until milk begins to simmer; reduce heat to low.
  2. Melt butter in a large heavy saucepan or Dutch oven. Add rice to butter; stir with a wooden spoon and cook 5 minutes or until rice is toasted and turns very pale golden in color. Add 3-1/2 cups of the milk and the cinnamon sticks to the rice; cook over medium heat. Stir occasionally so rice does not burn or stick.
  3. When the milk is almost completely absorbed, add remaining milk. Stir and cook until liquid is absorbed and rice is tender.
  4. Add egg yolks to rice mixture; stir rapidly to incorporate yolks so they do not scramble. Increase temperature to medium-high, stirring constantly to prevent burning. Add sugar; stir until dissolved. Remove from heat. Serve warm, at room temperature or chilled.

Nutritional Information

Sodium 209 mg
Protein 14 g
Fiber 1 g
Carbohydrate 69 g
Cholesterol 146 mg
Saturated Fat 8 g
Total Fat 14 g
Calories from Fat 28 %
Calories 467

Dietary Exchange

Fruit 2
Starch 4
Milk 1

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