Mexican Rice Pudding Pie

Carlos Lieja
Looking to sweeten your day? This Mexican rice pudding pie will satiate your sweet tooth in no time! The yummy combination of Mexican rice pudding and María cookies goes beyond any dessert can thanks to ingredients like cinnamon powder, butter, condensed milk, and evaporated milk. It’s time to indulge yourself and get into the most flavorsome ride ever!
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Ingredients
10
Portions
  • 2 cups María cookies, ground, for the crust
  • 1/4 cups butter, unsalted, melted, for the crust  
  • 3 tablespoons cinnamon powder, for the crust  
  • 1 cup rice, soaked in hot water  
  • 2 cups whole milk
  • 1 1/2 cups evaporated milk
  • 1/2 cups condensed milk
  • 2 sticks cinnamon
  • 2 tablespoons vanilla essence
  • 1/2 cups brown sugar
  • 1 tablespoon natural unflavored gelatin, hydrated
  • 1 stick cinnamon
  • cinnamon powder, for garnish
Preparation
45 mins
45 mins
Easy
  • In a bowl, mix María cookies and melted butter to a firm and smooth paste. Transfer paste to a round cake pan and press tightly using a spoon to form the crust. Refrigerate crust for 1 hour until butter hardens. Set aside.
  • In a pot, add white rice, whole milk, evaporated milk, condensed milk, cinnamon, vanilla essence, and sugar. Cook for 40 minutes or until white rice softens. Remove from heat.
  • Transfer previous mixture to a blender, add unflavored gelatin powder, and blend until smooth. Set aside.
  • Remove crust from the fridge and pour previous blended mixture. Refrigerate for 2 hours or until pie is firm.
  • Remove Mexican rice pudding pie from fridge. Hold a stencil on top of the pie and dust cinnamon powder over the holes to shape your design. Serve Mexican rice pudding pie garnished with cinnamon powder.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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