Rice Pudding with Raisin & Cinnamon Syrup

4.70 (14)
⏱ 50 mins 🍽 Serves 8 🌶 mexican ✅ More effort 🏷 Dessert

This traditional Mexican dessert, known as Arroz con Leche, combines creamy pudding rice with citrus zest and whole milk. It is simmered until thick and tender, then served in small glasses or bowls. The dish is finished with a warm syrup of raisins, cinnamon, and muscovado sugar, creating a delightful contrast of textures and flavours. It is an ideal make-ahead treat for gatherings.

Rice Pudding with Raisin & Cinnamon Syrup

Ingredients

  • 200g pudding rice
  • zest 1 lemon
  • zest 1 orange
  • 1l whole milk
  • 100g caster sugar
  • 85g raisins or sultanas
  • 1 cinnamon stick
  • 100g light brown muscovado sugar
  • 3 tbsp double cream

Method

  1. Place the pudding rice into a large saucepan with 500ml water and the lemon and orange zest. Bring the mixture to a boil, cover the pan, reduce the heat, and cook for about 15 mins until the liquid is fully absorbed. Remove the lid, stir in the whole milk and caster sugar, then simmer for 20-25 mins, stirring frequently, until the rice is soft and the mixture has thickened. Allow to cool and keep at room temperature.
  2. Transfer the raisins to a small saucepan with the cinnamon stick, muscovado sugar, and 100ml water. Warm gently until the sugar dissolves, then let it bubble for a min until it turns syrupy. Mix in the double cream, then let the syrup cool in the pan.
  3. Just before serving, if the rice pudding has firmed up, stir a little milk through it to loosen. Spoon the rice pudding into 8 glasses or small bowls and finish each with a spoonful of the syrupy raisin mixture.

Nutrition (per serving)

Calories317 kcal
Fat8 g
Saturates5 g
Carbs58 g
Sugars39 g
Protein7 g
Sodium68 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisinemexican