Serves: 6
Total Calories: 173
1. In a 2-quart saucepan mix the rice, cinnamon stick, sugar, salt, and 1 1/4 cups of water. Bring to a boil then reduce the heat to low and simmer, covered, until most of the water is absorbed, about 15 minutes.
2. Stir in the milk and cook, partially covered, over low heat, stirring occasionally to prevent sticking, until thickened and creamy, and the rice is very tender, about 1 hour. Discard the cinnamon stick. Stir in the vanilla and butter. Divide among 6 dessert bowls. Serve warm or at room temperature. Refrigerate, covered, if kept overnight.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rice Pudding recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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