mexican rice pudding
This is a recipe that my mother used when we had too much white rice leftover. It was served cold as a pudding but also can be heated up and eaten as a breakfast food
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 cups cooked white rice
- 2 cups cold milk
- 1/4 cup sugar or sugar substitute
- 1/2 cup raisins
- 2 tablespoons powered cinnamon
How To Make mexican rice pudding
-
Step 1Pour cold milk and cooked rice into medium sauce pan. -
Step 2Stir in cinnamon, sugar, and rice into sauce pan.
-
Step 3Start to cook over low heat until thickened and rice is soft. About 20 minutes.
-
Step 4Place in serving dish or cup and refrigerate for apx. 3 hours if you are serving cold. garnish with sprinkled Cinnamon or chopped nuts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes