Mexican Rice Pudding

An unexpected touch of tequila and lime juice in Mexican rice pudding gives it that special finishing touch your guests will notice but not be able to figure out.


4 cups whole milk
2 cups cooked white rice
1 cup sugar
3 tablespoons butter
1 tablespoon vanilla extract
1 teaspoon lime zest
1 teaspoon ground cinnamon
3 eggs, lightly beaten
2 tablespoons tequila


1) Combine milk, rice, sugar, butter, vanilla, zest, and cinnamon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until rice is very soft and liquid is mostly absorbed, about 60 minutes, stirring occasionally to prevent burning.

2) Add eggs and tequila to rice mixture; whisk vigorously to blend. Simmer 5 minutes, stirring, until pudding is thick and creamy. Serve warm or chilled.

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Published by Starsol