Vida Recetas Editorial
Rice pudding atole is a traditional Mexican beverage that combines the softness of rice with the creaminess of milk, sweetened with sugar and flavored with cinnamon. This rice recipe is perfect for those seeking a comforting dish, ideal for breakfast, snack time, or cold nights. Its thick texture and sweet flavor make it a popular choice at fairs and celebrations, but it is also easy to prepare at home.
The key is to grind the cooked rice into a fine flour, which when mixed with hot milk creates a silky consistency without lumps. The ground cinnamon adds a warm, aromatic touch, while the vanilla (optional) enhances the flavors. This version is lighter than other atoles that use corn, and it adapts to different tastes: you can adjust the sweetness or add spices like anise or cloves.
Prep
10 min
Cook
20 min
Servings
4
Cook the rice in water until cooked. Drain and let cool.
Grind cooked rice in a food processor or grinder until you get a flour.
Heat the milk in a pot over medium-low heat.
Add the rice flour, sugar, cinnamon and vanilla extract (if desired) to the milk and mix well.
Continue cooking over medium-low heat, stirring constantly, until the mixture thickens and becomes homogeneous.
Serve warm in cups and enjoy.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 20 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
