Mexican Rice Pudding
Creamy, comforting rice pudding flavored with cinnamon and studded with golden raisins. This recipe is terrific served warm, room temperature or chilled.
Combine rice, almondmilk, and salt in a large saucepan over medium heat; bring to a simmer. Simmer 15 minutes, stirring occasionally.
Place eggs in a medium bowl. Gradually add 2 cups hot rice mixture to eggs, stirring constantly with a whisk.
Return egg mixture to pan over medium heat; cook 2 minutes, or until mixture thickens. Remove from heat; stir in raisins and cinnamon. Serve warm or cold. Pudding will continue to thicken as it cools.
- 2 cups cooked short-grain rice
- 2½ cups Almond Breeze Vanilla almondmilk
- ¼ tsp. salt
- 2 large eggs; beaten
- ¼ cup golden raisins
- ½ tsp. ground cinnamon
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