This is probably one of the most well-known Mexican desserts, even though it is believed to have Middle Eastern/Persian origins and is found throughout the world in many variations, such as coconut, almond, and orange. The heavy cream gives it a rich mouthfeel and reminds me of the raw milk found in Mexico. This dish is adapted from an old recipe I found in a cookbook without any date or author.
Cooks' Note
Some rices have a higher gluten content than others, making them thicken differently once cooled. If the rice thickens too much, simply stir in a little bit of milk. If you prefer a thinner rice pudding, use whole milk instead of cream.
