This classic rice pudding recipe is a take on arroz con leche (rice with milk) using three milks for a new twist.
Melt 1 tablespoon Cinnamon Sugar Butter Spread in 3-quart saucepan over medium heat; add sliced almonds. Cook, stir constantly, until golden brown. Remove from pan; set aside.
Melt 2 tablespoons Cinnamon Sugar Butter Spread in same pan over medium heat. Add rice; cook 2-3 minutes or until rice has absorbed some of the Cinnamon Sugar Butter Spread. Add water; bring mixture to a boil over medium-high heat. Cook, uncovered, stirring occasionally, 18-20 minutes or until rice is tender; drain.
Return rice to saucepan. Stir in sweetened condensed milk, evaporated milk, whole milk and 2 tablespoons Cinnamon Sugar Butter Spread. Continue cooking over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low; cook, stirring constantly, 20-22 minutes or until mixture thickens. Add raisins and remaining 1 tablespoon Cinnamon Sugar Butter Spread; stir well.
Spoon into serving bowl; sprinkle with candied almond. Serve warm or cold.
Dietary Fiber: 1g
This was delicious, quick & easy to make! Thank you for such a great recipe!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3257
© 2013 Land O'Lakes, Inc.
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