Monday, January 21, 2013

Mexican Rice Pudding

Ok….I am not one of those food bloggers that claim they always create these fabulous masterpieces. Lately, my cooking has been far from creating masterpieces and more like creating disasters. I know I have mentioned that I currently have a little bun in the oven and even though I am feeling so much better, my taste buds have been so out of whack. I mean…my appetite is back and I am finally able to enjoy food again, but whatever I end up whippin’ up in the kitchen ends up tasting like…..crap. And yes, some of the recipes are new and I just may not like the taste, but some of the stuff I am cooking are recipes I have made before. Personally, I think that when you don’t use it….you lose it! But I knew there had to be a light at the end of the tunnel! This Mexican Rice Pudding not only made me smile, but reassured me that I had not completely lost my cooking ‘swag’ ;) Rice pudding is a very universal dish. I have had various versions of rice pudding and I’m not talking about the cold kind that sits at the local buffet, but rice pudding dishes with different textures, various ingredient concoctions, and even from different cultural backgrounds. I have had this debate with my husband that rice pudding should have a slight watery almost soup like consistency, while he states that it should have a thick custard like consistency. And ‘I’ think.. well… what the hell does he know? Ha ha! Just kidding! Just wrote that in there to see if all of you were still listening J What I love about this recipe is that it uses brown sugar in the milk mix which gives it this delicious and rich flavor. It kind of reminds me of the taste similar to the burnt sugar in crème brulee.  Yes, this rice pudding has a thick custard-like consistency, but it seriously so good! I personally love making this dish in the winter because it is the perfect warm comfort food to have as a dessert or even breakfast. I hope you enjoy this little recipe as much as I do! Enjoy!

Mexican Rice Pudding

1 Cup of long grain rice
1 Quart of whole milk
3 Cinnamon sticks
1 Can of condense milk
¾ cup of dark brown sugar
½ teaspoon of baking soda
1 ½ cups of water
¼ cup raisins (optional)

  1. In a cooking pot, bring the quart of whole milk and cinnamon sticks to simmer. Make sure that you stir the milk consistently to avoid the milk sticking to the bottom of the pot.
  2.  Once you see that the milk is starting to bubble, rinse the rice under warm water in a Tupperware and fill with 1 ½ cups of water. Place Tupperware in the microwave and turn on for 2 minutes or until most of the water has been absorbed.
  3. Now that the milk has come to a low boil, remove from heat and add the ½ teaspoon of baking soda. Note: this will make the milk foam up at first. Just stir milk to avoid it overflowing from the pot. Also, if you don’t want to leave in the sticks of cinnamon in, remove them before adding in the rice.
  4. Add in the rice to the milk and stir. Also, add in the can of condense milk and ¾ cup of dark brown sugar.
  5. Stir the rice until it’s fully cooked. (do not stop stirring rice or it will stick to the bottom of the pan)
  6. Once the rice has fully cooked, pour mixture into a glass baking dish and top rice pudding with raisins. Let it set for about 30 minutes before serving.

Dish should be refrigerated, but may be eaten cold or warm. 

Source: H.Sandoval.

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