Mexican rice pudding is a light stove top variety, it is loose and creamy. The trick is knowing when to stop cooking it. Serve it chilled as a refreshing end to a meal.

 

Serves 6 people.

 

125g pudding rice (1/2 cup)

250ml water

1/2 tsp salt

1 stick Cinnamon

2 pieces orange zest

1 Mexican Vanilla Pod split

1 litre of whole milk

100g sugar

90g raisins

1 tin of evaporated milk (410ml)

1 egg yolk

 

Rinse the rice in a sieve until it runs clear. 

 

Bring the water with the salt, cinnamon stick, orange zest and vanilla pod to a simmer in a medium sized sauce pan. 

 

Add the rice, bring back to the simmer, stir. Let the rice cook until just tender, add the whole milk and bring back to the simmer, continue to cook until soft and the milk is the consistency of double cream. 

 

Remove from the heat, remove the cinnamon stick and orange peel, add the evaporated milk beaten with the egg yolk, sugar and the raisins. It will look too runny, but do not fear, it continues to absorb liquid, besides you want a loose, creamy texture. Let cool, refrigerate.

 

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Suggestion:

Serve with a sprinkle of ground cinnamon and/or extra raisins.