Sweet Rice Pudding
In this recipe, we take on this traditional Mexican dessert: Sweet Rice Pudding. It's popular here in New Mexico for it's delicious cinnamon flavor and rich, creamy texture -- plus it's simple to make! This dish is perfect for any occasion and comes together super quickly. I know you're gonna love it!
Ingredients
- 2 cups Cooked Rice
- 1 can Evaporated Milk
- 1 ½ cups Water
- ½ tsp. Cinnamon
- 1 tsp. Vanilla
- ¾ cup Sugar
- 1 Egg Separated
Instructions
- Pour 1 cup uncooked rice into 1 ½ cups boiling water.
- Let rice boil for about two minutes, then turn heat to low and let simmer for 15 minutes.
- While rice is cooking, heat evaporated milk and water on low heat.
- Add sugar, cinnamon and vanilla, stir until combined -- do not boil.
- Separate egg into two bowls.
- Beat the yolk until smooth.
- Add ¼ cup of milk mixture one tablespoon at a time while whisking continually. (You want to introduce the milk to the egg, so that when you add it the pot, it doesn’t become scrambled)
- Now gradually add the egg mixture to the pot, making sure the milk is on very low heat and stirring continuously until the egg mixture is completely incorporated.
- Add rice, raisins and stir until combined.
- Cook for another 10 – 15 minutes, it will thicken a bit.
- Let rice cool completely, then whisk up the egg whites and carefully fold them in.
- Serve immediately, or let cool and store in the refrigerator for up to a week.
Video
Notes
Click on over to see more recipes by Red or Green?
