Rice Pudding – Arroz Con Leche

Rice Pudding – Arroz Con Leche

2 C. water

1 C. medium or short grain white rice

1 cinnamon stick, broken into pieces

1 can (12 fl. oz.) Carnation Evaporated Milk

1 can (14 oz.) sweetened condensed milk

1/2 C. raisins

1 1/2 t. vanilla extract

1/4 t. salt

2 large eggs, slightly beaten

Ground cinnamon

Place water, rice and cinnamon stick pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until liquid is absorbed.

Remove cinnamon stick pieces. Stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, for 2 minutes.

Serve warm or chilled. Sprinkle with cinnamon before serving.

Makes 6 servings