"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

MEXICAN RICE PUDDING Recipe

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This recipe for MEXICAN RICE PUDDING, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Bennett
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. long grain rice
1 1/2 c. skim milk
3/4 c. sugar
l can evaporated skim milk
l tsp. vanilla or almond flavoring
l/2 c. egg substitute
3 egg whites
1/2 c. raisins
cinnamon

Directions:
Directions:
Cook rice until nice and fluffy. Mix both milks together in a separate sauce pan. Stir in sugar and raisins. Add egg substitute and almond or vanilla flavor to milk. Bring mix to a boil and add to the rice. Beat egg whites and blend into rice pudding. Boil until milk mixture thickens. Let it cool. Sprinkle with cinnamon.

 

 

 

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