Rice pudding – Minn-exican version

Though my husband claims Mexicans do not eat dessert, all of my Mexican cookbooks disagree. I decided to try this recipe after an open house where I provided food to potential clients (yes, I’m a generous Realtor… or at least one who believes in bribes!  😉  Courtesy of LeeAnn Chin’s, I ended up with a LOT of extra white rice. This is a combination of a number of recipes with the intention of making the bare bones, simple version of this creamy, sweet treat. All ingredients are common enough that you should be able to cook up a batch at any time.

Rice Pudding


2 cup cooked white rice

1 cup sugar 

4 tsp butter

3 ½ cup of milk

1 tsp Mexican vanilla

Dash of salt

3 eggs beaten

2 TB brandy (optional- we usually don’t use it)

In a large saucepan heat milk, rice and butter over medium heat for 5 minutes.  Do not over boil. Mix eggs, sugar and salt until smooth. Combine egg mix into rice and mix until thickened. Put in baking pan inside large pan with water. Bake at 350 degrees for 1 hour. An inserted knife should come out clean. 12 servings

I love sprinkling cinnamon on top and adding a dollop of Cool Whip. Yes, I said Cool Whip. Call me crazy, but to my taste buds, this hydrogenated, globulous mass of fake cream wins over the real whipped cream every time. Raspberries or blueberries are also good toppings. Another favorite serving idea is stirring in raisins and topping with a scoop of vanilla bean ice cream (Breyer’s is my preference). Mmmmmm…..

Nutrition Information: (we calculated this ourselves with an online recipe calculator so can’t guarantee accuracy)

Serving size: 1/12 of pan,  Calories: 160, Fat: 2.7g, Saturated fat: 1.3g, Cholesterol: 58 mg, Sodium: 62 mg, Carbohydrate: 30g, Fiber: 0g, Protein: 4.7g


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Filed under Food, Recipes

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