Mexican Rice Pudding

Dress up this rice pudding with almonds and cinnamon

25 minutes prep time  |  Serves 10

What You Need
  • 2 qt low-fat milk

  • 2c rice, not instant, uncooked

  • 3/4 c brown sugar

  • 1 c sweetened, condensed milk

  • 1 tsp ground cinnamon

  • 1 tsp almond extract

  • Sliced almonds for garnish, toasted

  1. In medium saucepan, bring milk to boil. (Stir frequently to prevent scorching.)

  2. Add rice. Lower heat and simmer, covered, for 15 minutes.

  3. Add brown sugar, condensed milk, and cinnamon. Simmer, uncovered, for about 4 minutes.

  4. Remove from heat and stir in almond extract. Garnish with sliced almonds and serve warm.

Per serving: 374 Calories, 12 g Protein, 66 g Carbohydrates, 1 g Fiber, 7 g Total fat (4 g sat, 2 g mono), 125 mg Sodium, Vitamin B1 (thiamine), B2 (riboflavin), B12, Pantothenic acid, Calcium, Iodine, Manganese, Phosphorus, Selenium, Vitamin A, B3 (niacin), B6, Biotin, Folate, Copper, Iron, Magnesium, Molybdenum, Potassium, Zinc