Mexican Rice Pudding

Mexican rice pudding in a glass cup beside a wooden spoon.
Prep Time: 
25 minutes
Number of Servings: 
Serves 10


  • 2 qt low-fat milk
  • 2 cup rice, not instant, uncooked
  • 34 cup brown sugar
  • 1 cup sweetened, condensed milk
  • 1 tsp ground cinnamon
  • 1 tsp almond extract
  • Sliced almonds for garnish, toasted


  1. In medium saucepan, bring milk to boil. (Stir frequently to prevent scorching.)
  2. Add rice. Lower heat and simmer, covered, for 15 minutes.
  3. Add brown sugar, condensed milk, and cinnamon. Simmer, uncovered, for about 4 minutes.
  4. Remove from heat and stir in almond extract. Garnish with sliced almonds and serve warm.
Nutrition Info: 
374 Calories, 12 g Protein, 66 g Carbohydrates, 1 g Fiber, 7 g Total fat (4 g sat, 2 g mono), 125 mg Sodium, Vitamin B1 (thiamine), B2 (riboflavin), B12, Pantothenic acid, Calcium, Iodine, Manganese, Phosphorus, Selenium, Vitamin A, B3 (niacin), B6, Biotin, Folate, Copper, Iron, Magnesium, Molybdenum, Potassium, Zinc