Rice pudding with raisins and cinnamon syrup - Mexican recipe

Rice pudding with raisins and cinnamon syrup – Mexican recipe

A popular dessert with a difference! And it’s Mexican style.

material: Serves 8 people

  • 200g rice
  • 1 lemon peeled
  • 1 orange peel
  • 1 liter whole milk
  • 100g powdered sugar
  • raisins or sultanas 85g
  • 1 cinnamon stick
  • Muscova brown sugar 100g
  • 3 tablespoons double cream


In a large pot, add the rice, 500ml of water, and the lemon and orange zest.

Once boiling, cover with a lid, reduce heat to low, and simmer for about 15 minutes until the water evaporates.

Then, open the lid, add milk and sugar, mix and cook over low heat for 20-25 minutes, stirring frequently, until the rice is soft and the sauce thickens.

Remove the zest from the lemon and orange. Cool and leave at room temperature.

Place the raisins in a small saucepan and add the cinnamon, brown sugar and 100ml water. Heat gently until sugar dissolves and whisk for 1 minute until syrupy. Add the cream, mix and let cool in the pot.

Serve at the last moment. If the rice curdles when you stand it up, add a little milk.

To serve, divide the rice pudding into 8 glasses or small bowls and top with 1 tablespoon of the syrup.

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