Mexican-Style Rice Pudding

• 2 12 cups rice milk (ok to use soy milk if you don't mind the added fat)
• 2 cups leftover cooked brown rice or 2 cups cooked white rice
• 12 cup white sugar
• 14 cup dark raisin
• 12 teaspoon vanilla extract
• 1 whole cinnamon stick
• lime rind or orange rind

1. Combine all ingredients.
2. Cook over medium-low heat about 30-40 minutes or until thick, stirring frequently.
3. Refrigerate at least 1 hour.
4. Remove cinnamon stick and citrus peel before serving.

rice milk, brown rice, white sugar, dark raisin, vanilla, cinnamon stick, lime rind

Taken from www.food.com/recipe/mexican-style-rice-pudding-144043 (may not work)