One of my most favorite times of year is just around the corner…Cinco De Mayo! It is the one time of the year when I don’t feel guilty stuffing my face with yummy delicious Mexican food! But we both know I do that once a week… We also know I have a love hate relationship with Mexican food. I love to eat it and hate when it is all gone, its such a sad thing.
So how best to celebrate this Mexican holiday? Tacos? Margaritas? Swirls if you are really lucky! But no, I wanted to create something that could be all me, combining my love for dessert and Mexican food into one. What did I end up making? Well it was inspired by arroz con leche, aka rice pudding. Simple, yes. Delicious, absolutely. But how could I make it more Mexican? By adding chocolate and cinnamon of course!
To be honest I have never made rice pudding before, but I don’t mind eating it if someone else has gone to all the trouble. Nice of me right? I know, so to test out the waters, I bought a box brand of instant rice pudding, but cooked it based on several home based recipes. Confusing? Yea, it was, especially cooking it because I wasn’t sure how the rice was supposed to look and how long it would take to make the rice rich and creamy. But don’t worry, I figured it all out for you!
- 1 pkg Uncle Ben’s Instant Rice pudding
- 1 12oz can evaporated milk
- 1 14oz can condensed milk
- 1 cup of milk
- 1 cinnamon stick
- 1 tbsp ground cinnamon
- 1 tsp instant coffee granules
- 1 3oz bittersweet chocolate
- Cook the rice pudding according to the box directions but add in a cinnamon stick.
- Once done strain out water and reserve cooked rice.
- In the same sauce pan with the rice add in the condensed and evaporated milks, plus a cup of milk.
- Cook this mixture while stirring consistently for 30 minutes.
- In the last 10 minutes, mix in the chocolate, ground cinnamon, and coffee granules.
- Serve warm!