See Also: Mexican Rice Pudding(recipes)
Mexican Black Beans & Rice(recipes)
Mexican-Style Rice and Cheese(recipes)
rice pudding(dictionary)
Coconut Rice Pudding(recipes)
Vanilla Rice Pudding(recipes)
Rice Pudding Mexicana(recipes)
Mango rice pudding(recipes)
Pineapple Rice Pudding(recipes)
Cherry Rice Pudding(recipes)

Mexican Rice Pudding (recipes)




Yield: Makes 6 to 8 servings



Ingredients:



7cups milk

2cinnamon sticks

3tablespoons butter

1-1/2cups short-grain rice

3egg yolks

1/2cup sugar









Preparation:





1.Combine milk and cinnamon sticks in a heavy medium saucepan over medium-high heat. Cook until milk begins to simmer; reduce heat to low.2.Melt butter in a large heavy saucepan or Dutch oven. Add rice to butter; stir with a wooden spoon and cook 5 minutes or until rice is toasted and turns very pale golden in color. Add 3-1/2 cups of the milk and the cinnamon sticks to the rice; cook over medium heat. Stir occasionally so rice does not burn or stick.3.When the milk is almost completely absorbed, add remaining milk. Stir and cook until liquid is absorbed and rice is tender.4.Add egg yolks to rice mixture; stir rapidly to incorporate yolks so they do not scramble. Increase temperature to medium-high, stirring constantly to prevent burning. Add sugar; stir until dissolved. Remove from heat. Serve warm, at room temperature or chilled.









Nutritional Information:







Serving Size:







Sodium

209 mg







Protein

14 g







Fiber

1 g







Carbohydrate

69 g







Cholesterol

146 mg







Saturated Fat

8 g







Total Fat

14 g







Calories from Fat

28 %







Calories

467









Dietary Exchange:







Fruit

2







Starch

4







Milk

1