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 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…
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!

- 2 cups Minute white rice
- 1 can evaporated milk
- 1½ tsp cinnamon
- 1-2 tsp Splenda
- ½ tsp Mexican vanilla
- Cook Minute rice as directed on box.
- 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.
- Heat on medium high while stirring until milk is warm. Add cinnamon, sugar, and vanilla. Stir til mixed.
- 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.
This looks AMAZING!! Can’t wait to try making it!
Carly
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YUM!!! I love rice pudding!!! I think I may have a craving for it too!
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That recipe looks wonderful! I love how special dishes remind us of sweet memories!! 🙂
I too am Hispanic with girl eyes and light skin. I grew up with some very great food memories from my Grandma Honey. I miss her cooking so much. I can’t wait to try it. Do you like Horchata also?
I am a huge fan of rice puddings. Cannot wait to try this!!!
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I had no idea and this sounds great!
xx
Kelly
Sparkles and Shoes
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YESSS! I love rice pudding but as you said, ain’t nobody got time for that! It takes forever and it’s trickier to make than it seems! It’s actually a Spanish recipe, adopted by Latin countries; I’m from Uruguay and lived my whole life in Argentina (and yes, I also get the “you’re too white and redhead for being Hispanic!” kind of looks) and grew up on rice pudding! I think my mom learned to make it from my Spanish grandma. Anyhow… I should make it so my daughters get to share some Spanish made goodness. Yummm!
xo,
Ana Paula
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GIRL omg you do not look Mexican at all. Everyone says that about me, as well! I am half though. I grew up around my Mexican side of my family though, and my grandmother made this all the time! She called it something different though, I don’t know how to spell it in Spanish lol. I actually still make this, my husband loves it! I have to try your recipe though!
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Ya know, I have never had rice pudding! Sounds pretty good, and as quick and easy as you’ve made it, I’m going to have to try it!
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