← Nouns Cooking · Mexican

Ingredients

• 100 g long-grain white rice, rinsed
• 500 ml Water
• 2 cinnamon sticks (ideally Mexican canela)
• 1 l whole milk
• 100 g sugar, or to taste
• 1 pinch Salt
• 1 pinch ground cinnamon, to serve

Method

1. Put the rice, water and cinnamon sticks in a saucepan and bring to the boil. Cover, lower the heat and simmer for 15–20 min, until the rice is very soft and most of the water has been absorbed.
2. Fish out the cinnamon sticks and set them aside. Blend the rice and any remaining water with 500 ml of the milk until completely smooth.
3. Pour it back into the pan with the rest of the milk, the cinnamon sticks, sugar and salt.
4. Simmer over medium-low heat for 8–10 min, stirring constantly so it doesn’t catch, until it thickens to the consistency of single cream.
5. Remove the cinnamon and pour into mugs. Dust with ground cinnamon and serve hot.

Tips

• It thickens as it cools; whisk in a splash of hot milk to loosen.
• Swap the dairy for oat or almond milk for a vegan version.

Sources

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

Maricruz Avalos ¡Hola! Jalapeño