Cinnamon Mexican Breakfast Rice Pudding

This warm breakfast was inspired by traditional Mexican arroz con leche, which I first tasted at a friend’s home after a chilly morning hike. Her grandmother had prepared it as a breakfast treat rather than the dessert it’s often served as. I adapted the recipe to include more protein and less sugar, creating a nourishing morning option that still maintains the comforting, aromatic qualities of the original.

Ingredients

• 1 cup short-grain white rice, rinsed
• 2 cups water
• 1 cinnamon stick
• 1/4 teaspoon salt
• 2 cups milk
• 1 cup almond milk
• 1/3 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 2 tablespoons ground cinnamon, plus more for dusting
• 2 tablespoons chia seeds
• 1/4 cup golden raisins or dried cranberries
• 1/4 cup chopped almonds or pepitas (pumpkin seeds)

For serving:

• Fresh berries
• Sliced bananas
• Additional cinnamon
• Drizzle of honey
• Toasted coconut flakes

Instructions

1. In a medium saucepan, combine rice, water, cinnamon stick, and salt.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
3. Remove cinnamon stick and add milk, almond milk, maple syrup, vanilla, and ground cinnamon.
4. Bring to a gentle simmer and cook uncovered, stirring frequently, for 15-20 minutes until rice is very tender and mixture has thickened.
5. Stir in chia seeds and dried fruit, cooking for 5 more minutes.
6. Remove from heat and let stand for 5 minutes to thicken further.
7. Divide into bowls and top with chopped nuts, fresh fruit, a sprinkle of cinnamon, and a drizzle of honey if desired.
8. Serve warm.

Recipe Notes

• This rice pudding can be made ahead and refrigerated for up to 5 days. Reheat with a splash of milk to reach desired consistency.
• For a tropical twist, substitute coconut milk for the almond milk and add diced mango.
• Add a scoop of vanilla protein powder after cooking for an extra protein boost.
• Try using brown rice for more fiber, but increase initial cooking time to 35-40 minutes.

Prep time: 10 minutes | Cook time: 40 minutes | Serves: 6