Mexican Rice Pudding
Cook Time:
25
Minutes
Difficulty:
Easy
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 3g |
|---|---|
| Cholesterol | 60mg |
| Sodium | 190mg |
| Total Carbohydrates | 29g |
|---|---|
| Sugars | 9g |
| Protein | 4g |
Ingredients
- 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
Directions
- 1
Combine rice, almondmilk, and salt in a large saucepan over medium heat; bring to a simmer. Simmer 15 minutes, stirring occasionally.
- 2
Place eggs in a medium bowl. Gradually add 2 cups hot rice mixture to eggs, stirring constantly with a whisk.
- 3
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.
Made with these products:
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.