1 week Ago By Stephen Randall
Winter is when the world feels like it’s holding its breath, a chilly pause between the chaos of fall and the hope of spring. And in this frosty intermission, we crave warmth — not just from radiators or fireplaces, but from something tender and sweet that whispers, “It’s okay, you’re human, and you’re safe.” Warm desserts don’t hurt either, I think a piping hot horchata rice pudding would do the trick.
Rice pudding is proof that across the globe, people looked at rice and thought, “ This could be cozier.” In ancient China, it was a sweet porridge to honor ancestors. India perfected it as kheer, a celebration staple infused with cardamom and saffron.
The Persians added rosewater, turning rice into poetry. Europe embraced it, simmering grains in milk and sugar, and carried it to the Americas, where cinnamon and caramel were thrown into the mix. Each version whispers the same truth: survival is sweeter when shared.
This recipe works because it’s got everything the season lacks: warmth, spice, and a creamy richness that seems to mock the stark austerity of the brown Veracruz coastal plains in the winter. The cinnamon and nutmeg do the heavy lifting, filling the air with the kind of aroma that makes people nostalgic for things they never actually experienced. The combination of milks — condensed, evaporated, and whole — wraps the rice in a velvety embrace, as if each grain has been given its own tiny, fluffy comforter.
And then there’s the rice itself, humble and resilient. Like us in winter, it starts out stiff and stoic but softens beautifully with a little warmth and care. It soaks up the horchata-inspired spices like it’s remembering something it was always meant to be — a tiny, edible epiphany of coziness.
So, go ahead. Make it. Eat it.
And remember, spring will come soon enough — but this is what gets us through. Cool and Serve: Remove from heat and let the pudding cool slightly. Serve warm, topped with ground cinnamon, slivered almonds, or raisins.
Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean. Save my name, email, and website in this browser for the next time I comment.
document.addEventListener("DOMContentLoaded", function() { document.body.
addEventListener("click", function(event) { if (event.target.matches(".
comment-reply-link, #cancel-comment-reply-link")) { turnstile.reset(".comment-form .
cf-turnstile"); } }); }); jQuery(document).ajaxComplete(function() { setTimeout(function() { turnstile.render("#cf-turnstile-c-2388000966"); }, 1000); });.
