This is probably one of the most well-known Mexican desserts, even though it is believed to have Middle Eastern/Persian origins and is found throughout the world in many variations, such as coconut, almond, and orange. The heavy cream gives it a rich mouthfeel and reminds me of the raw milk found in Mexico. This dish is adapted from an old recipe I found in a cookbook without any date or author.

　　

Ingredients

serves 6 to 8

　　1 cup short- or medium-grain rice

　　2 cups water

　　3 cups whole milk

　　1 cup heavy cream

　　1 large piece canela

　　1/2 vanilla bean, scraped, or 2 long strips lime or lemon zest

　　1/4 teaspoon salt

　　1/3 cup sugar

　　3/4 cup dark raisins (optional)

　　Freshly ground, toasted canela, for sprinkling

　　

Step 1

Combine the rice and water in a pot and bring to a boil over medium heat. Cook for a few minutes, stirring occasionally, until the water is almost gone and you can see the bottom of the pot when scraped with a spoon, about 5 minutes. Add the milk, cream, canela, vanilla bean with the pod, and the salt. Bring to a boil over medium heat, stirring occasionally so it doesn’t stick to the bottom. Add the sugar, adjust the heat to maintain a constant soft simmer, and cook until the rice is soft, 20 to 30 minutes. Add the raisins and cook for about 5 minutes longer. Remove from the heat, discard the vanilla pod and the canela, and allow to cool. (You can place a layer of plastic wrap directly on top to prevent a skin from forming.)

　　

Step 2

Scoop into bowls, sprinkle the ground canela on top, and serve.

　　Cooks' Note

　　Some rices have a higher gluten content than others, making them thicken differently once cooled. If the rice thickens too much, simply stir in a little bit of milk. If you prefer a thinner rice pudding, use whole milk instead of cream.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.