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

1. Place water, rice and cinnamon stick in a saucepan. Bring to boil. Reduce heat to low, cover and cook for 12 to 15 minutes.
2. Remove cinnamon stick. Stir in milks, raisins, vanilla extract or LorAnn rum emulsion and salt. Bring to boil.
3. Temper the egg by stirring a small portion of rice mixture into the egg.
4. Add egg mixture to rice mixture, mixing with a wire whisk. Bring to boil, stirring constantly for 2 minutes. Remove from heat immediately.
5. Pour into a serving dish. Sprinkle with a very light touch of nutmeg and a more liberal sprinkling of ground cinnamon before serving.
6. 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