Mexican-Style Rice Pudding--CORRECTION

[Guest guest]

I left the vanilla out when I first posted this. Sorry.

 

Kathleen

 

* Exported from MasterCook *

 

Mexican-Style Rice Pudding--CORRECTED

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 222

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups rice milk

2 cups cooked white or brown rice

1/2 cup white sugar

1/4 cup dark raisins

3 tablespoons grated sweetened coconut -- up to 4

1/2 teaspoon vanilla extract

1 whole cinnamon stick

1 strip lime or orange peel -- (2-inch)

 

Mexican rice puddings are often cooked with whole cinnamon sticks and the

peel of a citrus fruit. The combination of flavors yields a flavorful

pudding with a fragrant nuance.

 

In a medium saucepan, combine the milk, rice, sugar, raisins, coconut,

vanilla, cinnamon stick, and lime peel. Cook over medium-low heat,

stirring frequently, until the rice is thick and the fruit is tender, about

30 minutes . Remove from the heat and let cool slightly. Transfer the

pudding to a bowl. and refrigerate for at least 1 hour before serving.

 

When ready to serve, remove the cinnamon stick and citrus peel and discard.

Spoon the rice pudding into bowls and serve at once. If desired, garnish

each bowl with a twist of lime or orange peel.

 

 

 

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