Chilled Mexican rice pudding
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Serves:     people
Notes from Anna
  • The recipe for this rich pudding is from Thomasina Miers’ Mexican Food Made Easy.
  • It is really simple to make yet unbelievably delicious and can be prepared well ahead of time.


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  1. Boil a kettle. Rinse the rice in a sieve under running water then soak for 15 minutes in boiling water.
  2. PARE Wash the orange and lime. Using a vegetable peeler, pare off the rind.
  3. Place the milk, sugar, orange and lime rind and the cinnamon stick in a large pan. Cut the vanilla pod lengthways and scrape the tiny seeds into the milk with the tip of the knife. Add the vanilla pod as well and slowly bring the milk to a boil. When the sugar has completely dissolved, remove the pan from the heat and leave to infuse for 10 minutes.
  4. Strain the milk through a sieve, then return to the pan.
  5. Drain the rice and rinse it again. Add it to the milk and bring to the boil. Reduce the heat, cover with a lid and simmer for 10 minutes.
  6. Stir the mixture, replace the lid and simmer for another 10 minutes. Repeat until the mixture has thickened. Remove the pan from the heat and allow the rice to cool before transferring it to the fridge.
  7. Chill for at least a couple of hours or overnight.
  8. Stir in the crème fraiche and dust with ground cinnamon just before serving.

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