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.
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