Nutritional Info

Nutrition Facts

Serving Size 1 (250g)

Calories 254
Calories from Fat 38 (15%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 2.5g 13%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 60.7mg 20%
Sodium 753.1mg 33%
Potassium 206.3mg 4%
Total Carbohydrate 19.1g 6%
Dietary Fiber 0.4g 2%
Sugars 8.3g
Protein 28.3g 57%

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Recipe Description
Across the United States, almost as popular as capirotada, the classic Mexican bread pudding, is rice pudding, a direct transplant from Spain. The very best of its kind is said to come from Asturias, in that country's far northwestern corner. Rich and creamy, it requires large quantities of milk, the use of plump small, or medium grain rice, and over an hour of slow, carefully monitored cooking. I find it is well worth the time, though, to create such a delicious, satisfying dessert. Both of Elaine Gonzalez's parents and her grandmother were born in Asturias, and settled first in Mexico and then in Indiana and Illinois. Her grandmother's recipe clearly reflects its Spanish roots, but with a delicious difference. I especially like this pudding after a large bowl of soup, or other Mexican comfort foods.
Prep time
20 min
Cook time
1 hr 30 min
Ready In
1 hr 50 min


Serves Tool

Serves To:USMetric
2   large egg yolks
1/2 Cup(c)  imported short-grain rice
1   4-inch piece true cinnamon bark
1 Tablespoon(T)  sugar
1 Tablespoon(T)  sugar
1/2 Cup(c)  unsweetened chocolate, coarsely chopped
2 Quart(q)  milk


In a large, deep saucepan over medium heat, bring the milk, chocolate, 1 cup of sugar, and the cinnamon bark to a boil, stirring frequently. Lower the heat and add the rice. Stir frequently with a wooden spoon to prevent the grains of rice from sticking together. Don't be concerned if the milk appears speckled with chocolate at first. This will change as the cooking progresses. Simmer, uncovered, over gentle heat for about 1 hour, stirring the mixture and every 5 or 10 minutes, removing the film of albumin that forms on the surface. When ready, a grain of rice squeezed between the fingers should feel tender. Whisk the egg yolks and the remaining 1 tablespoon of sugar in a small bowl until well mixed. Add 1/2 cup of cooked rice to the beaten yolks and mix vigorously with a fork to avoid scrambling the eggs. Add the warm yolk mixture to the cooked rice all at once and cook, stirring, for another 5 minutes. The pudding should be the consistency of soft custard, thickened but still somewhat loose. (It will continue to thicken as it cools.) Discard the cinnamon bark. Transfer the pudding to a bowl and set aside to cool, stirring occasionally. When it is room temperature, chill in the refrigerator for several hours. Dust with cocoa powder and serve cold, with lots of hot coffee.

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