The set of white glass custard cups at West Park Drive were almost always in use. We made our fair share of jello and chocolate pudding from a box, and tembleque was a favorite of course. But most often they were filled with my grandmother’s rice pudding.
Honestly, most rice pudding is terrible. It is usually very starchy with a disconcertingly gritty texture. I don’t know what magic Abuela did but hers was creamy, cinnamon sweetness.
Abuela’s Rice Pudding
Ingredients
- 1/2 cup Long grain white rice
- 1.5 cups water
- 2 cups whole milk
- 1 cinnamon stick
- 1 cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Cook the rice in the water with the cinnamon stick until the rice is soft; about 10-15 minutes.
- Drain the water, if any remains.
- Add the milk, sugar, vanilla, and salt to rice and cook on low, stirring frequently until thick. Taste and add sugar or milk as needed. Takes about 30 minutes to an hour.
- Remove from heat and pour into ramekins.
- If serving warm, sprinkle with cinnamon and serve immediately. Otherwise, cover each ramekin with Saran Wrap flush to the surface to prevent a dry skin forming and refrigerate. To serve cold, remove film and top with cinnamon.