Slightly sweetened and creamy milk infused with fresh cinnamon sticks, Atole de Arroz is delicious served warm or cold. A perfect go to for a quick, last-minute dessert idea.
Atole de Arroz (Mexican Rice Pudding)
- 1 cup long grain white rice
- 4 cups water
- 4 large cinnamon sticks
- 1 can evaporated milk
- 1 can condensed milk
- 1 1/2 cup whole milk
- pinch salt
- In a large 4 quart sauce pan bring 4 cups water, cinnamon sticks, salt and 1 cup rice to a boil. Reduce heat, keeping to a low boil and cook for 20 minutes. At the end of cooking time, there will be excess water.
- Add evaporated milk, condensed milk, and whole milk. Cook over medium low heat for 15 – 20 minutes, stirring frequently. DO NOT WALK AWAY as the milk will boil over. The mixture will thicken and become creamy. At the end of cooking time, taste the rice to make sure it is fully cooked. Remove from heat and cool. The pudding will continue to thicken as it cools. Enjoy!