If you didn’t know- I’m Hispanic. Yeah with a married last name like Wolfe, and blonde hair with light skin, you’d never think it. But I am. Not just like half, but FULL Hispanic. My parents have roots from Mexico and Spain that go incredibly far back, and I have a sweet little grandmother who I lovingly call “Grammy Girl”

I'm loving this recipe for creamy, Mexican Rice Pudding! Thankfully this recipe is quick for my busy mornings!

I have fond memories of taking the 3 hour drive from Corpus to McAllen to visit Grammy Girl (well, mom drove and I slept), having fun shopping and eating out, and then snuggling in her bed watching Spanish novellas even though I had no idea what they were about. Then, we’d all go to bed, and wake up in the morning to Grammy Girl making a hot pot of Mexican Rice Pudding. The stuff was TO DIE FOR delicious. It was hot, creamy, and had tons of cinnamon.

I asked her how she made it and it was almost like making risotto. Rice in a pot being cooked little by little in steaming milk, cinnamon sticks broken and mixed in- it was heaven. The bad part? It took almost an hour to make!

The thing is…

Ain't nobody got time fo dat

When I moved to Waco to live with Mathew and his family (before we got engaged and then married) I missed Mexican cooking a lot. Mexican food is a staple in South Texas. They even say that food gets “too Tex-Mex” anywhere north of San Antonio. They were right. All of the Mexican food in Waco wasn’t cutting it for me, but taking 45 minutes or so to make Mexican Rice Pudding wasn’t really an option when I took 18 hours of classes and worked full time.

So I decided to make a quicker, but just as delicious version of this for myself and thought I’d share it with y’all!

5.0 from 2 reviews
5 Minute Mexican Rice Pudding
Recipe type: Breakfast
Cuisine: Mexican
Serves: 4
Cook time:
Total time:
I love this creamy, fast version of rice pudding!
  • 2 cups Minute white rice
  • 1 can evaporated milk
  • 1½ tsp cinnamon
  • 1-2 tsp Splenda
  • ½ tsp Mexican vanilla
  1. Cook Minute rice as directed on box.
  2. Once rice has been fully cooked, remove lid and add can of milk. Your milk should be enough to make a creamy pot of rice, not a wet, soupy mess. Pour about half your can at first and then add more if needed. You may use the whole can, you may not.
  3. Heat on medium high while stirring until milk is warm. Add cinnamon, sugar, and vanilla. Stir til mixed.
  4. Ladle into a bowl and serve!


The actual Grammy Girl recipe uses sticks of cinnamon- and if you have them in your pantry then by ALL means use them! I promise you will taste the difference. As a kid, I just took them out of my bowl as I ate (sometimes licked the rice off the stick hah!) You may substitute any kind of milk that you have if you don’t have evaporated, but again, there’s a difference- I promise.

If you try this- I’d love to know what you think of this quick version of one of my childhood faves. I hope it becomes one of your favorite breakfasts (or evening snacks!)

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