Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

Rice Pudding Mexicana




Source of Recipe


*


Recipe Introduction


servings 6
points 3


List of Ingredients




1 package (4-serving size) instant rice pudding
1 tablespoon vanilla
1/4 teaspoon ground cinnamon
Dash ground cloves
1/4 cup slivered almonds
Additional ground cinnamon

Recipe



Prepare rice pudding according to package directions.

Remove pudding from heat; stir in vanilla, 1/4 teaspoon cinnamon and cloves. Pour evenly into 6 individual dessert dishes.

Sprinkle evenly with almonds and additional cinnamon. Serve warm.


Nutrients per Serving
(1/2 cup pudding with 2 teaspoons almonds)
Calories 146
Calories from Fat 27 %
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 6 mg
Carbohydrate 22 g
Fiber 1 g
Protein 4 g
Sodium 106 mg