Arroz con Leche de Coco y Piloncillo (Coconut Mexican Rice Pudding)
Creamy cinnamon rice pudding made with coconut milk and dark sugar, served warm or cold with raisins.
- Time55 min
- LevelEasy
- Costabout £0.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice under cold water until it runs fairly clear. Put it in a large pan with the water, cinnamon stick and lemon zest.
- 2
Bring to the boil, cover and simmer on low for 15 minutes, until the water has been absorbed.
15 min - 3
Add the coconut milk, oat milk and sugar. Stir well and simmer gently, uncovered, for 30 minutes, stirring often so it does not catch.
30 min - 4
Stir in the raisins and vanilla for the last 5 minutes. It should look loose and creamy, as it thickens a lot when it cools.
- 5
Remove the cinnamon stick and zest. Serve warm or chilled, dusted with ground cinnamon, loosening with a splash of oat milk if it has set.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.