Budín de arroz – Mexican rice pudding with raisins Recipe
This baked rice pudding with raisins and cinnamon is like a cross between classic rice pudding and a rice casserole. In Mexico it’s often made from leftover cooked rice so nothing goes to waste, and served as dessert after Sunday lunch. It’s gently sweet, moist inside and lightly browned on top.
Budín de arroz is a Mexican way of turning plain, often day-old rice into a cinnamon-scented dessert with a texture somewhere between pudding and baked casserole. Thanks to the eggs and cream, the center stays creamy and moist, while the top browns nicely, forming a delicate, caramel-like crust.
Chef's tips
Cook the rice just until tender, but don’t overcook it to a mush – the grains should be soft but still distinct in the mixture. Always add the eggs to slightly cooled rice, otherwise they may scramble and form lumps; if the mixture seems very dry, add a little milk or cream, because after baking the dessert will be firmer. After baking, be sure to give the pudding at least a dozen minutes to rest – this makes it much easier to cut into neat pieces.
How to serve
It tastes best slightly warm, with a little cream, a dollop of thick yogurt or a spoonful of tart fruit jam to balance the sweetness. Add a mug of milky coffee, cocoa or aromatic cinnamon tea and you have a perfect dessert for a lazy Sunday afternoon. It also works very well as a sweet supper for children after a winter walk, when everyone is cold and craving something warming from the oven.
Ingredients
- white rice short-grain or risotto rice - 200 g
- milk for cooking the rice - 600 ml
- water for cooking the rice - 200 ml
- sugar to taste, you can use less or more - 80 g
- raisins soaked in warm water or rum - 60 g
- eggs beaten - 2 pieces
- 30% cream for a creamy texture - 100 ml
- butter melted, plus a little for greasing the dish - 30 g
- ground cinnamon to taste - 1 teaspoon
- vanilla extract or vanilla sugar - 1 teaspoon
- salt a pinch, to enhance the flavor - 1 pinch
Preparation
- Pour warm water or a little rum over the raisins and set aside while you prepare the rest of the ingredients so they soften.
- Rinse the rice in a sieve under running water. In a pot bring the milk, water and a pinch of salt to a boil. Add the rice, stir, reduce the heat to low and cook covered for 15–18 minutes, stirring every few minutes, until the rice is soft and has absorbed most of the liquid. Set aside to cool slightly.
- Preheat the oven to 180°C (top and bottom heat). Lightly grease a baking dish (about 20×20 cm or similar) with butter.
- In a large bowl mix the slightly cooled rice with sugar, cream, melted butter, cinnamon and vanilla. The mixture should be moist and thick.
- Add the drained raisins and beaten eggs. Mix thoroughly so the eggs are evenly distributed throughout the rice mixture.
- Transfer the mixture to the prepared baking dish and smooth the top with a spoon. If you like, you can sprinkle a little extra cinnamon on top.
- Place the dish in the preheated oven and bake for 35–40 minutes, until the top is lightly browned and the center is set – when you gently shake the dish, the mixture should be stable, not liquid.
- Remove the pudding from the oven and let it rest for at least 15 minutes so it cools slightly and “sets”. Serve warm or at room temperature, cutting it into squares.
Storage
Store the cooled pudding covered in the fridge for up to 3 days. Reheat individual portions in the oven or microwave, covered, adding a splash of milk or cream if needed to bring back some moisture.
