Mexican Rice Pudding

Page 396

Cuisine: Mexican | Course Type: Desserts

(1 review)

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I was suprised at how well this rice pudding turned out. I think that 2/3 of a cup of raisins would be more satisfying than the 1/2 cup specified. I had a previous experience with a stovetop rice pudding recipe turning to mush, so I was skeptical about the 1 quart of milk that cooks down. So I only added 2 cups to start with, but it took all the milk nicely. I used Valencia rice and that may have contributed to the success of this recipe. However I should have removed all of the pudding from the pot when I was done cooking it, as the heavy-bottomed pot kept cooking and scorched what was left in the pan.

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