Mexican Rice Pudding with Raspberry Sauce

The Mexican flair to this rice pudding comes from an infusion of cinnamon and oranges. A simple raspberry sauce adds a tart flavor to the sweet, creamy pudding. The result is a creamy, simple rice pudding that is not as sticky-sweet as many recipes tend to be.

Jump to: RECIPE | Best Rice to Use | How to Make in a Slow Cooker

This post may contain affiliate links. As an Amazon Associate, I also earn from qualifying purchases. You can read our disclosure information here– 

Best Rice to Use in Rice Pudding

Best is a subjective term of course. Some cooks will prefer different flavors or varieties. Brown rice, for example will give you a more nutty flavor than white rice.

This dish is most commonly made with long grain white rice, but I think that is what is most commonly found in the U.S. pantry.

I prefer aromatic basmati rice because it has more starch, which tends to give the dish the creamy texture with a slightly solid consistency.

When rice is combined with whole milk, you will achieve the creamy texture without adding thickening agents like eggs or cornstarch.

Rice Pudding in a Slow Cooker

I followed the path of America’s Test kitchen where they suggested bringing water, half and half, sugar and water to a boil and transferring it to the slow cooker before adding the rice. I added the cinnamon and orange peels to the water-milk mixture to get the Mexican flair.

Basic Directions:

1. Bring 3 cups water, 2 1/4 cups half and half, 1/2 cup sugar, 1/2 teaspoon salt, 2 ” piece of Mexican cinnamon and 3 3″ strips of orange peel to a boil.
2. Once boiling, transfer to the slow cooker and stir in 1 cup of rice.
3. Cook 3-4 hours on high, or until rice is tender. Turn off the slow cooker and let the pudding rest, uncovered, until thickened (about 20 minutes).

That’s it. If you want to top with the easy raspberry sauce, see the recipe below.

Rice Pudding with Raspberry Sauce

A creamy, sweet, simple rice pudding infused with cinnamon and orange and topped off with a sweet-tart raspberry sauce.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 8

Calories 258

Author Dorothy Stainbrook

Equipment

• medium saucepans
• Measuring cups and spoons

Ingredients

1x2x3x

Rice Pudding

• 1 ¾ Cups water
• 3 Strips orange peel strip the orange lengthwise, peels will be about 4" long
• 2" Mexican cinnamon (canela)
• ½ Teaspoon salt
• 1 Cup rice I used basmati
• 4 Cups whole milk
• ¾ Cups sugar
• 1 Teaspoon vanilla

Raspberry Sauce

• 2 Cups raspberries fresh or frozen
• 1 Tablespoon lemon juice fresh
• 3 Tablespoons granulated sugar
• 2 Tablespoons water

Instructions

 

For the Rice Pudding

• Add water, cinnamon and orange peels to a medium saucepan and bring to a low boil. Lower heat and simmer for 5 minutes to infuse cinnamon orange flavors into the water.
  1 3/4 Cups water, 3 Strips orange peel, 2" Mexican cinnamon (canela), 1/2 Teaspoon salt
• Add the rice to the saucepan, cover and cook for about 10 minutes, or until tender. Stir occasionally so rice doesn't stick to the bottom of the pot.

  Remove cinnamon bark and orange peels.
  1 Cup rice
• Add the milk, sugar and vanilla to the pan and bring to a simmer. Once simmering, cook over low heat for 15-25 minutes. The pudding should be as thick as a heavy cream, but know that it does thicken up more once cooled.
  4 Cups whole milk, 3/4 Cups sugar, 1 Teaspoon vanilla
• Serve with dollops of raspberry sauce and a sprinkle of cinnamon.

Raspberry Sauce

• To a small saucepan, add the raspberries, lemon juice, sugar and water and bring to a boil, stirring to blend. Boil for 4-5 minutes.

  Lower heat and simmer for 5-6 more minutes, stirring frequently.
  2 Cups raspberries, 1 Tablespoon lemon juice, 3 Tablespoons granulated sugar, 2 Tablespoons water

Notes

**Note: Using basmati rice will result in a creamier pudding due to the amount of starch.

Nutrition

Calories: 258kcalCarbohydrates: 50gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 197mgPotassium: 258mgFiber: 2gSugar: 29gVitamin A: 209IUVitamin C: 9mgCalcium: 167mgIron: 0.4mg

Did you make this recipe?If you tried this recipe, please give it a star rating! To do this, just click on the stars above. Comments are always helpful also and I respond to all of them (except rude ones)