20-Min Cinnamon Rice Pudding
Creamy, custardy Mexican-style rice pudding loaded with cinnamon and raisins. One skillet, 20 minutes, and it tastes like it simmered for hours.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 3 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1.5 cups cooked white rice
- 1.5 tsp ground cinnamon
- ½ cup raisins
- 1 tsp vanilla extract
- 3 whole egg yolks
- 2 tbsp butter
Instructions
- 1
Melt butter in a large skillet over medium heat. Stir in cooked rice, whole milk, condensed milk, cinnamon, and raisins.
- 2
Bring to a gentle simmer, stirring often, until rice absorbs liquid and looks creamy, 8–10 minutes.
- 3
Whisk egg yolks in a small bowl with vanilla. Remove skillet from heat.
- 4
Slowly pour hot rice mixture into yolks while whisking constantly to temper, then pour yolk mixture back into skillet.
- 5
Stir over medium heat for 2 minutes until thick and silky. The surface should look glossy.
- 6
Serve warm in bowls. A cinnamon stick or pinch of extra cinnamon on top is optional.
Tools you’ll need
- large skillet (10–12 inch)
- small mixing bowl
- whisk
- wooden spoon
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