Mexican Rice Pudding

Name: Mexican Rice Pudding
Cook time: 25 min
Total time: 25 min
Yield: 6
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

Cook Time:
25 Minutes: Difficulty:
Easy: Serves Up To:
6 Servings

Nutrition Information

Total Fat	3g

Total Carbohydrates	29g

Cholesterol	60mg
Sodium	190mg

Dietary Fiber	<1g
Sugars	9g

Protein	4g

Ingredients

Ingredient ready
2 cups cooked short-grain rice
Ingredient ready
2½ cups Almond Breeze Vanilla Almondmilk
Ingredient ready
¼ tsp. salt
Ingredient ready
2 large eggs; beaten
Ingredient ready
¼ cup golden raisins
Ingredient ready
½ tsp. ground cinnamon

Directions

Step 1 complete
Combine rice, almondmilk, and salt in a large saucepan over medium heat; bring to a simmer. Simmer 15 minutes, stirring occasionally.
Step 2 complete
Place eggs in a medium bowl. Gradually add 2 cups hot rice mixture to eggs, stirring constantly with a whisk.
Step 3 complete
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.