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When we were trying to decide what recipe I should share, someone asked my son, Jaxon, “What’s the best thing your mom cooks?” Without even thinking about it, he instantly said, “Atole!”

Rice atole (pronounced “uh-toe-lee”) is a Mexican dessert—kind of like a pudding. Jaxon’s grandparents made it for him when he was a baby, and he looooves it. In fact, it was one of his first words! And since he loves it so much, I realized I’d better learn how to make it.

My one bit of advice is to be careful that you add both condensed milk and evaporated milk. I’ve tried to leave one out and double the other, but it doesn’t work!

• 1 cup white rice
• 5 cups water
• 3-4 cinnamon sticks
• 2 Tbsp butter
• 1 can evaporated milk
• 1 can condensed milk
• 1 tsp vanilla

1. In a rice cooker, combine rice, water, and cinnamon sticks. Cook for 10 minutes, longer if needed. Rice should be soft but not mushy.
2. Remove cinnamon sticks. Add in butter, evaporated milk, condensed milk, and vanilla.
3. If needed, cool the atole by adding a splash of milk.