Rice Atole (Mexican Rice Pudding/Arroz Con Leche)
"My mom adapted this from several recipes she found, in an attempt to copy the arroz con leche that we had while I was studying in Merida, in Mexico's Yucatan Peninsula. The bakery sold it in little plastic cups, at room temperature.
This isn't a true 'pudding' since it doesn't have any eggs--but it sure is good! I haven't actually made this myself yet--just enjoyed it at mom's house! Warming the milk before adding to the rice helps to avoid longer cooking times. Simply warm the milk in the microwave or in another pan shortly before adding it to the rice.
This dish can easily be halved if you don't need such a large amount (or doubled if you need more). This is a nice recipe to pour into individual serving dishes (custard cups or ramekins work well) while still warm. Sprinkle with a little extra cinnamon to garnish, cool, and eat cold or at room temperature."
photo by Jaqulene.michel33
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 354.88 ml long-grain white rice, uncooked
- 473.18 ml water
- 1 large cinnamon stick (or 2 smaller ones)
- 946.36 ml milk, warmed (see description)
- 2.46 ml vanilla (or more, to taste)
- 177.44 ml sugar
directions
- In a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed.
- Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes. (The mixture will thicken as the rice absorbs the milk).
- Add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (It will thicken even more as it cools).
- Place into a large serving dish or individual custard cups. Place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired. Serve warm or cold, for dessert, snack, or breakfast.
Questions & Replies
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Atole is a beverage, not rice pudding. I’m from Mexico.
Reviews
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I've tried a few rice pudding recipes. This one is a keeper. I will use only this recipe! Except I'm gonna add raisins. -
I made this recipe this morning for my 2 children and they loved it. For years I have been attempting to make my mothers and grandmothers recipe and I ALWAYS mess it up!! This one was very easy and tasted exactly the same! I didn't have cinnamon sticks but I just added 1 tsp of cinnamon powder and I also added 2 little boxes of raisins for the kids and was great!! Thank you so much.
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I found this recipe about a month ago, made it and LOVED it! I forgot where I found the recipe, I just remembered you saying "I haven't made this myself yet." Here I am again, I found your recipe and I couldn't be happier!!! This was the absolute BEST rice pudding in the entire world! After searching the internet for the last hour it was well worth it! I will be printing this recipe out and saving it forever! Now to the kitchen I go...rice pudding is calling my name! Thanks soooo much! YUM! -
My boyfriend asked me a few days ago if I knew how to make rice pudding. Then he proceeds to tell me that his mom use to make rice pudding with cinnamon sticks on top and how much he loved it. So the hunt for recipes began. I stumbled across this recipe and I knew it was what he was describing to me. I have to admit that I thought it was going to be a lot more complicated to make, but it's not and it was amazing!! This will definitely be made again and again and again. Thanks for posting!
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I halved the recipe as Buddha does not like rice pudding (but I love it). I used equal amounts of 2% milk (that's what we keep/use on hand) and heavy cream. It turned out wonderful and creamy. Even Buddha said it was good for rice pudding. Most rice pudding recipes never seem to fully cook the rice, but this one does the job perfectly. I think it's due to this recipe using water to partially cook the rice first and then adding the milk to make it creamy. Thanks for posting, I'll definitely make this again. :)
see 10 more reviews
Tweaks
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I didn't have cinnamon sticks so I just added ground cinnamon
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The boiling at the beginning is perfect! I added evaporated milk, instead of whole milk. I DIDN'T have any sugar, but I used about 1/3 of a can of fat-free condensed milk and a pinch of salt. Then I added the cinnamon stick, broken into pieces. My Grandmother always said there would be more flavor this way. I let it heat on the stove for another 10 minutes. I only stirred once, so that it would not get mushy. It thickened as it sat on the stove. I had never tried it this way, but it was delicious!!
RECIPE SUBMITTED BY
<p>Despite both of us already having full time jobs, my husband and I are venturing into small business. You can track our progress on our blog, listed as my website at the bottom of this page. Please leave comments, email us, zmail me, offer advice, etc. We are so very excited about this, and are moving forward slowly, funding this ourselves and have chosen not to pursue any sort of loan at this time. <br />We have 2 daughters, ages 5 and 7, and a little boy who is almost 1 year old.<br />My new little guy, born in June! <br /><br /><a href=http://s830.photobucket.com/albums/zz223/SrtaMaestra/Jonah%20August%202009/?action=view?t=100_2411.jpg target=_blank><img src=http://i830.photobucket.com/albums/zz223/SrtaMaestra/Jonah%20August%202009/th_100_2411.jpg border=0 alt= /></a></p>
