Family Favorites Recipes
Sweet Mexican Rice Pudding
Sweet Mexican Rice Pudding is made with a cinnamon stick.
Yield: 9 servings
Ingredients
- 2 cups water
- 1 cup rice*
- 1 cinnamon stick
- 1 can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup raisins (optional)
- 1 1/2 teaspoons vanilla extract or LorAnn rum emulsion
- 1/4 teaspoon salt
- 1 egg, beaten
- Ground nutmeg
- Ground cinnamon
Instructions
- Place water, rice and cinnamon stick in a saucepan. Bring to boil. Reduce heat to low, cover and cook for 12 to 15 minutes.
- Remove cinnamon stick. Stir in milks, raisins, vanilla extract or LorAnn rum emulsion and salt. Bring to boil.
- Temper the egg by stirring a small portion of rice mixture into the egg.
- Add egg mixture to rice mixture, mixing with a wire whisk. Bring to boil, stirring constantly for 2 minutes. Remove from heat immediately.
- Pour into a serving dish. Sprinkle with a very light touch of nutmeg and a more liberal sprinkling of ground cinnamon before serving.
- Serve warm or chilled (I always serve it chilled).
Notes
* I use Texmati long-grain basmati rice. it is also gluten-free and no GMO. It is perfect for this dish.
Attribution
From the kitchen of Linda Jolly, Arizona.
Photo credit: Linda Jolly