Mexican Rice Pudding
Serves Up To
- 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
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.
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