Mexican-Style Rice Pudding from Pati’s Mexican Table, Season 7, Episode 3 "Ensenada’s Epic Seafood"
Ingredients
- 1 cup long or extra long white rice
- 2 cups water
- 4 cups milk
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Full rind of an orange
- 1 cinnamon stick, about 2” long
- 1/4 teaspoon kosher or sea salt
- 3 tablespoons sugar, or more to taste
- 1/4 cup raisins, optional
- Fresh fruit such as berries, optional
- Whipped cream, optional
- Ground cinnamon to taste to sprinkle on the end, optional
- Chocolate syrup, optional
To Prepare
- Place the rice in a thick saucepan, cover with the water and place over medium heat. Once it comes to a boil, simmer for 5 minutes. Incorporate the milk, the sweetened condensed milk, vanilla extract, rind of an orange, cinnamon stick, salt and sugar.
- As soon as it starts simmering, reduce the heat to low. Once the rice is cooked through and soft, anywhere from 35 to 40 minutes, turn off the heat. If you wish to add raisins, do so at this point.
- There should still be a considerable amount of liquid in the pot. Once the rice cools down, it will puff up and the liquid will be further absorbed.
- You can serve the arroz con leche with fresh fruits such as berries, whipped cream, sprinkled ground cinnamon, or for a more over the top concoction, with chocolate syrup!
Hi Pati,
My husband and I love your show and use a lot of your recipes! I was wondering if ground cinnamon can be used if you don’t have cinnamon sticks for the rice pudding. I’m looking forward to trying this recipe. Thank you!
Hey Diana, yes, you can use ground cinnamon, just don’t add to much because remember you will be sprinkling some on top for serving. Enjoy!
I made this recipe for the first time a few days ago for a friend who was sick. It was easy and the flavor was amazing! The orange rind really makes this dish. Thank you. Can’t wait to make it again.
Thanks so much Lacey, I hope your friend is feeling better 🙂
Can you substitute the whole milk with almond milk? I can’t tolerate regular milk any more.
You can always try Mary, it should come out pretty good. Please let me know 😉
Hi Pati,
How do you do the orange rind?… is it the same as orange zest?
Hi Adriana! The orange rind is different from the zest although I guess using zest will work as well. To get the rind just peel off the orange part of the skin (the white part is bitter, you want to stay away of it for this recipe) with a knife or a peeler in one or two big long pieces 😉
Pati your rice pudding is awesome!!! I have never been able to make a good rice pudding – until now that is. Just ordered one of your cookbooks – the newer one. Can’t wait for it to come in!
Hi Mindy! Love to hear you enjoyed the rice pudding 😉 Have fun with the Cookbook, lots of yummy recipes to try!
HI Pati! Do I need to stir the rice while it simmers for 35 minutes?
Just maybe one time mid cooking Anna, but do not over do it or the rice will break and become like a paste, you do not want that 😀
I’m trying to find your recipe for the 3 layer cake that you made on the episode on 1-12-20. It had meringue and fresh
plums and apricots; it looked very scrumptious. Also, I am looking for the recipe for fresh chile sauce baked over pork roast. Yummy!
Here they are, Jo Ann: https://patijinich.com/cuatro-leches-cake-with-plums-and-apricots/ https://patijinich.com/pierna-de-cerdo-adobada/
The Orange peel adds a light citrus flavor which is enhanced by the condensed milk and cinnamon. I absolutely love this recipe, I have had many and by far one of my favorites. Thanks. Partial cover after adding milk, vanilla… also would suggest 35 minutes. I love Pati’s Mexican kitchen recipes.
Thank you, Martha!
This is a great, very traditional.🙄
👍
Hi Pati!!!
I’m a huge fan & I watch your show on PBS in Phoenix, AZ. It helps take mind off my long chemo sessions. I’m immunocompromised and under isolation but cooking(when I’m able) really helps. I had a question. When simmering the rice after adding the milk and other ingredients, should it come back to a boil before reducing to low? Should it be covered during this stage?
Thank you for making my days brighter and letting me live vicariously through your travels and adventures!
God Bless,
Anna
Oh I’m so sorry to hear you are sick, Anna. I wish you a very speedy recovery and send you a big hug! As for the rice pudding, you wait for it to simmer again and then reduce the heat to low.
Do we have to add the orange rind?
It’s optional…I like the flavor, but you don’t have to add it.
I’ll be truthful. I am not a fan of rice pudding. I like rice, just not served this way. With that said. I am making this for my wife. She loves rice pudding. It reminds her of her childhood filled with some great memories.
I know that today is a rough day at work for her, add to that that she isn’t feeling well too.
So she will have this wonderful treat awaiting her this evening when she gets home. Who knows, I may even find that I like it myself. I am always open to trying foods multiple times before giving up on them.
Thank you for the wonderful recipe
Oh I hope your wife (and you) enjoy the pudding. And I hope she feels much better…send her my best, David.
¡Gracias Pati !
El sabor de este arroz es igual como de Mí Abuela Celsa. Fue nacida en Zacatecas.
Fallecio hace 30 años.
Gracias otra vez por este recuerdo fino.
Alberto Parra AlbuQuerque, New Mexico
Uy mil gracias, Alberto!
Hoy que hace mucho frio, se me antojo hacer arroz con leche. Nunca le he puesto cascara de naranja. Haber como queda.
Noemi
Provecho!
Love your show, and all the recipes😋
Thank you Betty!
Hi Patti — love your show and look forward to making the rice pudding. It sounds like it will be so comforting over the winter. One question: should we zest the entire orange or put in the rind in whole pieces and remove them when we remove the cinnamon stick (which I think we probably do before serving?)?
Thank you Jane! You can put the rind in whole pieces and remove them and the cinnamon stick before serving. Enjoy!
Pati I just made the rice pudding!
So easy and tastes the best !!
Love your show, I used to love cooking with my Mom just like
Your son Juju !! Fantastic
Oh I’m happy that the recipes bring back good memories of your mom, Toni!
I love rice pudding. I remember eating it as a child. It brings back wonderful memories of my Nanny an Granny. I am going to try your recipe. Thank you. I really love your show.
Oh I’m so glad this brings back good memories, Zeneca.
Hi Pati, Love your down to Earth cooking without pretense. I’m going to try to make “chocolate” rice pudding as a chocoholic the only sensible thing to do. Also, please tell me what chili peppers carry very little heat. I love chilies. I even make chili stew with pork and sometimes put the chilies on scrambled eggs…hmmm, so good, but I can’t take too much heat from the chilies. Jo (an American living in Tasmania, Australia)
Hahaha yes…my family is a family of chocoholics too, so I understand. Some great chiles with little heat are poblanos or anchos. Here’s some more info on the different chiles: https://patijinich.com/category/ingredients/chiles/
Hola Pati,
After adding the remaining ingredients is the heat suppose to be medium/high to come to a boil then reduced to simmer?
Hi Patricia! Once you’ve added the milk, sweetened condensed milk, vanilla extract, rind of an orange, cinnamon stick, salt and sugar, you wait for it to simmer again and then reduce the heat to low.
Pati I’m making this rice pudding as we speak I hope it’s comes out as good as yours is. My wife enjoy your show very much and love your sense of humor and your passion for cooking. Thank you we will keep watching for new recipes.
I’m sure it will Michael!
Querida Pati,
I think I loving cooking in the kitchen almost as much as you do. I teaching Mexican cooking classes in my community and use many of your recipes. God Bless you for the inspiration you give me. Mexican- Style Rice Pudding will be one of the recipes that I will teach the next time. It is so delicioso!
Oh I’m so happy to hear that you have been so inspired. I hope you have lots of great classes…and say hi to your students for me, Lupita.
Hola paty.mi esposo es cocinero y no es por nada ,pero.cocina con la.misma pasion q cocinas tu. Disfrutamos mucho viendo tu show..el tambien es de la ciudad de mexico y dice que Lastima no te conocio antes.😘😍Gracias por tus delicias q nos compartes. Saludos desde Wisconsin
Gracias Obed y Chely!
Hi Patti!
How’dy frm Dallas Tx🐎
We love watching your cooking show.
I’m ashamed of myself because this is a dish i should have learned frm my mom. Thanks to your show I now can make. Keep the receipes coming!
Oh I’m so glad that it reminds you of your mom…and that you can now make the dish, Meza 😉
My husband and I just watched your show for the first time on PBS. We loved it…loved you and your sense of humor and passion for good food! We love rice pudding, but have never made it ourselves. We’re going to try this recipe together. It looks so good and easy. I wish I had the passion for cooking that you have! 🙂
Have lots of fun in the kitchen, Janet! And say hi to your husband for me.
We love your recipes Pati!
Oh thank you Joss!
Thank you for this recipe. Sooo good
So glad you like it Patricia.
Do you groov grind the cinnamon stoc stick or is it left whole and then removed? Same question about the orange rib rind.
Sounds yummy!
You can if you want to…but you don’t have to, Tracie. I just leave mine whole and then remove them
Hi Patti! I love your show and your recipes so much, thank you for sharing them.
There are TOO many types of rice, please tell me the best brand to use.
Thanks!
Thank YOU for trying the recipes, Irene! Any brand is great…for this recipe just look for a package that says long or extra-long rice.
Un abrazo de San Antonio…
¡Mil gracias por tus recetas!
Abrazos Maria…y San Antonio!