← Nouns Cooking · Mexican

Ingredients

• 200 g long-grain white rice, rinsed
• 480 ml Water
• 1 cinnamon stick (ideally Mexican canela)
• 1 piece long strip of orange peel
• 1 l whole milk
• 150 ml sweetened condensed milk
• 2 tbsp sugar, or to taste
• 1 pinch Salt
• 1 tsp Vanilla extract
• 40 g Raisins (optional)
• ground cinnamon, to dust

Method

1. Put the rice, water, cinnamon stick and orange peel in a heavy saucepan. Bring to a boil, then cover and simmer on low heat for 10–12 min, until the water is absorbed.
2. Pour in the milk and bring back to a gentle simmer. Cook uncovered over low heat for 25–30 min, stirring often and scraping the bottom, until the rice is very soft and the pudding is creamy.
3. Stir in the condensed milk, sugar, salt, vanilla and raisins (if using) and cook for 5 min more.
4. Remove the cinnamon stick and orange peel. Serve warm, or chill it; dust with ground cinnamon before serving.

Tips

• It thickens a lot as it cools, so take it off the heat while it still looks a little loose, and loosen leftovers with a splash of milk.

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich ¡Hola! Jalapeño